OGBONO SOUP

INGREDIENTS:

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.

-Serve with your favourite swallow, agidi etc...