COOKING INGREDIENTS
• 1 cup of ground ogbono seeds
• Assorted meat (beef, goat meat)
• Stockfish and/or dry fish
• Palm oil
• Assorted vegetables (spinach, ugu leaves, or bitter leaves)
• Ground crayfish
• Pepper
• Seasoning cubes
• Salt
• Water
COOKING INSTRUCTIONS
1. Prepare the Assorted Meat and Fish: Wash the meat and fish thoroughly. If using stockfish, soak it in water overnight to soften. If using dry fish, soak it in warm water for about 20-30 minutes to remove any dirt or debris.
2. Boil the Meat and Fish: Place the washed meat and fish in a pot, add water, seasoning cubes, and salt to taste. Boil until they are tender.
3. Prepare the Ogbono Mixture: In a separate pot, heat some palm oil. Add the ground ogbono seeds and stir continuously to prevent burning. Cook the ogbono until it becomes slightly thick and releases its characteristic aroma.
4. Combine the Ogbono Mixture with Meat and Fish: Once the ogbono is ready, add the boiled meat and fish to the pot. Stir well to combine.
5. Add Water and Seasonings: Pour in enough water to achieve your desired soup consistency. Add ground crayfish, pepper, and additional seasoning cubes if needed. Adjust the seasoning according to your taste preferences.
6. Cook the Soup: Allow the soup to simmer for about 10-15 minutes, stirring occasionally to prevent sticking.
7. Add Vegetables: Finally, add your choice of assorted vegetables (spinach, ugu leaves, or bitter leaves) to the pot. Stir well and let the soup simmer for an additional 5 minutes until the vegetables are cooked but still vibrant in color.
8. Serve: Once the soup is ready, serve hot with your favorite side dish such as fufu, pounded yam, or rice.
Enjoy your delicious Ogbono soup!