How to make it
5 steps. Take it one step at a time.
Combine the beef, tripe, and stockfish
In a large pot, combine the beef, tripe, and stockfish. Add water (or beef stock), seasoning cubes, and a pinch of salt. Boil until the meats are tender.
30 minAdd the palm oil and set
In a separate clean pot, add the palm oil and set on low heat. Once melted, add the ground ogbono seeds. Use a spoon to stir and dissolve the ogbono into the oil until smooth.
5 minGradually add the meat stock
Gradually add the meat stock (liquid from step 1) to the dissolved ogbono in small amounts, stirring constantly. You will notice the 'draw' (viscosity) starting to develop. Keep adding stock until you reach the desired consistency.
5 minAdd the cooked meats, fish, crayfish, and chili pepper
Add the cooked meats, fish, crayfish, and chili pepper. Stir well and let it simmer on low-medium heat for about 10 minutes. Do not cover the pot.
10 minFinally, add the shredded spinach
Finally, add the shredded spinach (or your choice of greens). Stir and simmer for another 2-3 minutes. Adjust salt if necessary. Turn off the heat.
3 min
A little kitchen wisdom
The key to a good Ogbono soup is the 'draw' (viscosity). Do not cover the pot while cooking the ogbono seeds as it can reduce the elasticity. Use a variety of meats like tripe, beef, and dried fish for the most authentic experience.
