- Grounded Ogbono
- Blended Crayfish
- Shrimps (optional)
- Meat / Chicken / Fish
- Palm oil
- Ugwu (Spinach)
- Stock fish
- Smoked Fish
- Bitter leaf
- Dried Pepper
- First we carefully clean the smoked fish because they tend to be sandy. To clean, wash each fish under running water while rubbing with a little salt. Remove the stick running through the fish and clean the inside.
Alternatively, if you want just the fish and not the skin, you can break up the fish, remove the inside and wash with salt.
- Wash the stock fish also but without salt.
- Put the fish into a clean pot and pour water until it covers the fish.
- Add dried pepper (I prefer dried pepper because it is more convenient) and salt to taste.
- Allow to cook till the fish become soft.
- In the meantime, clean and steam the beef /chicken/ fish
- When the smoked & stock fish is cooked, pour in the cooked beef/chicken/fish with the stock. Stir and lower the heat.
- In a clean dry bowl, pour in 1.5 (standard cooking) spoons of raw ogbono. The more ogbono the more the final soup.
- Pour in palm oil a little at a time and stir into ogbono. This is to ensure you don’t use too much oil. Add oil till it stirs in completely with the ogbono.
Some people pour in the oil directly into the pot but I find this to be a better way to measure the amount of oil to use.
- Pour in the mixed ogbono and oil into the cooking fish & beef and stir completely.
- At this point, the mixture maybe too thick so add water till the soup stirs easily. Increase the heat back to medium level and allow to cook for 10mins. NOTE: you have to regularly stir the soup because the ogbono tends to stick to the pot quite easily.
- Add maggi, shrimps, cleaned ugwu (or spinach), grated or chopped okro (okra), stir and cook for another 20mins.
- At this point, you can taste the soup and add more salt or seasoning to your taste.
- If using bitter leaf, wash gently to prevent the vitamins from washing out then add to soup. Stir gently to prevent the soup from becoming bitter. Cook for 8mins
- Soup is ready!
Serve with eba or pounded yam.