Ndo'o, Ogbono (mango ground, wild mango almond powder)

Ogbono can be used as a spice. Most of the time Nigerians and Cameroonians use the kernels of the wild mango to thicken sauces or soups. The smell of the Ogbono is very characteristic, it develops by cooking it an aroma reminiscent of wild mango. The hard skin of the African mango kernel must first be cracked before the kernel can be used.

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!