Ogbono Soup

Ingredients

• Palm oil (1 cup)
• Onion (1 large, chopped)
• Assorted meats (beef, goat, chicken) (500g, cut into pieces)
• Stockfish (200g, soaked and cut into pieces)
• Dry fish (150g, deboned)
• Ground ogbono seeds (1 cup)
• Crayfish (2 tablespoons, ground)
• Seasoning cubes (2)
• Salt (to taste)
• Pepper (fresh or dried) (1 teaspoon, or to taste)
• Okra (1 cup, sliced)
• Ugwu leaves (pumpkin leaves) (1 cup, chopped)

Instructions

1. In a large pot, heat the palm oil over medium heat until hot but not smoking. This helps to bring out the rich flavor of the oil.
2. Add the chopped onions and sauté for about 3-5 minutes until they are translucent and fragrant, stirring occasionally.
3. Introduce the assorted meats into the pot along with the stockfish and dry fish. Cook for about 10 minutes, stirring occasionally, until the meats are browned and the flavors meld together.
4. Sprinkle in the ground ogbono seeds and stir continuously for about 5 minutes to mix well and prevent lumps from forming, allowing it to absorb the flavors.
5. Gradually pour in water while stirring, achieving your desired soup consistency; aim for a thick and rich texture.
6. Incorporate the ground crayfish, seasoning cubes, salt, and pepper. Stir well to ensure all ingredients are combined.
7. Cover the pot and let it simmer for about 20 minutes, or until the meats are tender and the flavors are well blended. This step is crucial for developing a deep, savory flavor.
8. Finally, add the sliced okra and chopped ugwu leaves, cooking for an additional 5 minutes to allow the vegetables to soften and infuse their freshness into the soup.
9. Taste the soup and adjust the seasoning as needed before serving. Serve hot with your choice of swallow such as pounded yam, fufu, or eba for a complete meal.