Nigerian Ogbono Soup with Assorted Meats

• •1 lb Assorted Meats (Beef, Tripe, Cow Skin) (cut into serving pieces)
• •1 piece Smoked Fish (Eja Kika or Hake) (deboned and flaked)
• •2 tbsp Crayfish (ground)
• •1 cup Ogbono Seeds (ground)
• •1 cup Palm Oil
• •1 cup Uziza Leaves or Spinach (chopped (optional, but recommended))
• •1 piece Scotch Bonnet Peppers (Ata Rodo) (minced or blended, to taste)
• •1 piece Onion (chopped)
• •2 piece Seasoning Cubes (Knorr or Maggi)
• •to taste Salt
• •4 cup Water (or meat stock)

Instructions

1. 1

   Wash assorted meats thoroughly. Place them in a pot with the chopped onion, 1 seasoning cube, and a pinch of salt. Add enough water to cover and bring to a boil. Reduce heat and simmer until the meats are tender, about 25-30 minutes. Strain and reserve the meat stock.

2. 2

   In a separate pot, heat the palm oil over medium heat until it's slightly shimmering (do not bleach). Reduce heat to low. Whisk in the ground ogbono seeds until they dissolve in the oil and form a paste. This helps prevent lumps and activates the drawy texture.

3. 3

   Gradually add the reserved meat stock (or water) to the ogbono paste, stirring continuously to prevent lumps. The mixture should thicken and become 'drawy' (mucilaginous). Bring to a gentle simmer.

4. 4

   Add the cooked assorted meats, flaked smoked fish, ground crayfish, minced scotch bonnet peppers, and the remaining seasoning cube to the pot. Stir well to combine.

5. 5

   Cover the pot and let the soup simmer for another 10-15 minutes, allowing all the flavors to meld. Stir occasionally to prevent sticking, and add a little more water if the soup becomes too thick.

6. 6

   Stir in the chopped uziza leaves or spinach during the last 2-3 minutes of cooking. Taste and adjust seasoning with salt if needed. Serve hot.

Chef's Tips

• 💡For an extra rich flavor, you can add a few pieces of stockfish (okporoko) along with the other meats during the initial boiling stage.
• 💡The 'drawiness' of ogbono is key. Ensure your ogbono is fresh and ground properly. Whisking it into hot oil before adding liquid helps activate this property.
• 💡Ogbono soup is traditionally served with 'swallows' like Pounded Yam, Eba (Garri), Fufu, or Amala. Prepare your favorite while the soup simmers!
• 💡Do not overcook the ogbono once it has thickened, as it can lose its distinctive texture.