Ground Ogbono from Cameroon – Ndo’o, Wild Mango Kernels

Ground ogbono, also known as ndo’o, is a powder made from wild mango kernels. Originating from Cameroon, it is used in Cameroonian and Nigerian cooking to thicken soups and sauces.

The ground form can be added directly during preparation, without having to grind whole kernels first. It is suitable for making ndo’o sauce, also called mango sauce, which can be served with cassava couscous.

Origin: Cameroon.
Product form: ground wild mango kernels.
Main use: thickening soups and sauces.

Recipe for Nfiang ndo'o (wild mango core sauce or Mango sauce) with cassava couscous

This recipe is one of the favourite dishes of African families.

Clean the fish, mix with salt, put a pan on the fire with oil and heat it up to fry the fish.

Heat the mango pits in a pot after crushing them on a stone or in a machine.

Crush the tomato, pigment, garlic, onion, a little ginger and white pepper.

Put a pot on the fire with a little oil of your choice and heat it up, then put the necessary crushed condiments as well as the mango stone powder and a little salt.

Simmer for 3 minutes and add a little water and the fried fish and leave to cook for 15 to 20 minutes.

Cook the couscous: Put a pot on the fire and let it boil, then add the cassava flour and turn it for 4 minutes, then put it on the ground and make small balls.

Thank you and enjoy!