Ogbono Soup

Instructions

1. Prepare the meat
   Place the meat in a pot, add half of the chopped onions, 1 stock cube, and salt. Cover with water and boil until tender, about 25-30 minutes. Reserve the stock for later use.
2. Heat the palm oil
   In a large pot, heat the palm oil over medium heat until it turns clear, being careful not to let it smoke. Add the remaining chopped onions and sauté until translucent, about 3-4 minutes.
3. Add the ogbono
   Reduce the heat to low and add the ground ogbono seeds to the pot. Stir continuously for about 2-3 minutes to prevent burning. The ogbono will begin to melt and form a thick paste.
4. Add stock and simmer
   Gradually add the meat stock and additional water or stock, stirring continuously to prevent lumps. The soup should start to develop a slimy, stretchy texture, which is characteristic of ogbono soup.
5. Add proteins and seasonings
   Add the cooked meat, dried fish, fresh/smoked fish, ground crayfish, scotch bonnet peppers, and remaining stock cubes. Stir well to combine. Cover and simmer on low heat for 15 minutes, stirring occasionally.
6. Add the vegetables
   Add the chopped spinach or bitter leaf to the soup and stir. Cover and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
7. Allow to rest
   Remove from heat and let the soup rest for 5 minutes before serving. This allows the flavors to meld together and the soup to achieve its final consistency.