ÀPÒN,THE AFRICAN MANGO SOUP.

 

This sweet mango-like fruit called Oro in Yòrùbá language grows on the Irvingia Gabonensis tree used in preparing Apon soup.

Bush mangoes on Tree 
Picture sourced from Fruitipedia

Òro fruit

Òro fruit is a rich source of Protein, Potassium, Iron, water, Carbohydrate, Sodium, vitamin C, Amino acids, Magnesium, Phosphorus and dietary fibre. The seed contains fatty acid, Oleic acid, Palmitic acid, myristic and lauric acids.

 

Òro seeds 

The focus of this post is on the seeds housed in the shell pictured above. They can be extracted by peeling the skin and eating the pulp or if in large quantity, it could alternately be left in a pile to decompose for a few days. This drying method helps preserve for a long-term use.

 

                                                                  

                                                                    ÀPÒN SEEDS

Sundried Apòn seeds

The seed is the main ingredients of a viscous soup known as Apòn/Ogbònò soup in the western part of Nigeria where i am from. It is prepared with proteins like fish or beef and is widely eaten and known by different names across Nigeria. 

RECIPES

• 100g of Àpòn/Ògbònò seeds
• 40g of Crayfish
• 50ml Palm oil 
• Proteins(smoked catfish and snails)
• 30g powdered pepper
• 2 Tablespoons of Ogiri
• 3 cups of Water 
• 1 cup shredded jute leaves
• 2 Tablespoon of Fish powder
• Salt and seasoning to taste

PROCEDURES

In a spice grinder, combine the Apòn seeds together with the crayfish and grind to achieve a fine texture. 

Àpòn seeds and Crayfish 

Finely ground Apòn/crayfish

STEP 1. Pour in a shallow bowl and add the palm oil then leave to soak.

Àpon soaked in palm oil

STEP 2. Wash fish and snails then set aside

African Giant Snails

Washed Fish and Snails

STEP 3. In a commodious pot, add water, powdered pepper, Ogìrì, seasoning cubes, fish powder, salt and bring to a bubbling state.

STEP 4. Submerge the fish and snails, then reduce heat and let simmer until the proteins are almost tender. The duration will depend on the thickness of the fish and snail, approximately 10 minutes.

STEP 5. As the enchanting aroma fills the air, introduce the finely ground Apòn seeds meticulously, ensuring it dissolves seamlessly into the broth. Gently fold the into the soup, allowing it to absorb the surrounding flavours and thicken the mixture to perfection.

STEP 6.  Now, it's time to introduce the finely chopped slippery Ewédú (jute) leaves, a verdant touch that will add an element of freshness and vibrancy to the dish. Gently incorporate the leaves into the pot, taking care not to bruise them excessively.

STEP 7.  Let the Àpòn Soup simmer on low heat for an additional 10 minutes, allowing the complex flavours to marry together and reach their full potential.

STEP 8.  Remove the pot from the heat, and with great anticipation, serve hot with your preferred accompaniments such as Eba, fufu, or pounded yam.

Enjoy!