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Export 11 ingredients for grocery delivery
Cook all the meat you’re going to use, with some salt, pepper and bouillon powder until it becomes tender.
Chop the spinach and onions and set aside.
If using whole ogbono seeds, grind it using a mortar and pestle set or a coffee grinder. Skip if using pre-ground seeds.
When the assorted meats are ready, drain the stock out but save some of the stock so you can use it to flavor the ogbono soup.
In another pot, add some palm oil on low heat and add the ogbono seeds to it.
Mix in the ogbono seeds and break any lumps with a serving spoon. Stir until it’s thoroughly coated.
Add the stock from the cooked meats and stir.
Add water and stir until you reach your desired thickness.
Bring to a boil, then set to low heat and let it cook for about 10 minutes, stirring intermittently.
Add in the meats, bouillon powder, cayenne pepper, crayfish.
Taste for salt and add some if needed.
If it becomes too thick, add a little more water.
Let simmer for about 10 minutes.
Add the chopped spinach and let simmer on low for about 2 more minutes.
Your ogbono soup is ready to serve!