Ogbono soup


Assorted Meat and Fish (Beef, Shaki (cow tripe), Dry Fish, Stockfish)
2 handfuls Ogbono seeds
3 cooking spoons red oil
Vegetable: frozen Spinach (you can also use Pumpkin leaves or Bitterleaf)
2 tablespoons ground crayfish
Pepper and salt (To taste)
1 onion
2 stock/seasoning/boullion cubes

Before you cook Ogbono soup

-Grind the Ogbono with a dry mill.
-Cut the frozen spinach when it is not completely defrosted.
-Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.
-Grind crayfish and pepper.
-Boil some water and set aside.

Cooking directions:
Pour the palm oil into a clean dry pot. Set on the stove and melt the oil at low heat; Once melted, turn off the heat and add the ground Ogbono.

-Use your cooking spoon to dissolve the Ogbono in the oil.
-When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish).

-Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.

-Keep stirring till the Ogbono has completely absorbed the meat stock. Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water.

-Stir every 2-3 mins for 20 minutes; Every 3 mins or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.

Once you begin to perceive its nice flavour and aroma, add the assorted meat, fish, ground crayfish, salt and pepper to taste.

-The Ogbono may have become thicker from the cooking; add little water if too thick.
-Add your bitterleaf and cook for a minute. If using pumpkin, turn off heat, add the vegetable.

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