Ogbono, primarily known as a thickener for soups, can be used to prepare a variety of hearty and flavorful meals in Nigerian cuisine. Some of the meals that can be made using Ogbono include:
Ogbono Soup: The classic dish made with ground ogbono seeds, assorted meats, fish, leafy vegetables, and spices. It is typically served with starchy sides like pounded yam, fufu, eba, or amala.
Ogbono with Okra: A combination of Ogbono soup and okra, creating a rich, slimy texture that is particularly enjoyed with fufu or pounded yam.
Ogbono Stew: A variation where the ogbono seeds are used to thicken a stew made with tomatoes, peppers, onions, and various meats or fish.
Ogbono and Vegetable Soup: Ogbono seeds are used to thicken a vegetable soup, adding depth and flavor to the dish.
Ogbono Sauce: A thick sauce made with ogbono seeds, which can be used as a gravy over rice or yam dishes.
Ogbono Mixed Soup: A combination of Ogbono soup with other traditional soups like Egusi or bitterleaf soup, resulting in a complex and rich dish.
Ogbono’s unique thickening properties make it versatile for various soups and stews, enhancing both texture and flavor.

Uses in Cooking:
Thickening Agent: Cocoyam powder is often used to thicken soups and stews, such as the traditional Nigerian dishes Oha soup and Bitterleaf soup. It provides a smooth, creamy texture.
Porridge: It can be cooked into a porridge for a nutritious breakfast or side dish.
Fufu: Cocoyam powder can be reconstituted with hot water to make a dough-like staple called fufu, which is served with various soups and stews.
Baking: It can be used as a gluten-free flour alternative in baking recipes for bread, pancakes, and other baked goods.
Cocoyam powder is prized for its versatility, ease of use, and ability to enhance the texture and nutritional profile of many traditional African dishes.