How to Cook Ogbono Soup

lkg/ 21b assorted meats (oxtail, tripe, ponmo & bushmeat)
450g/llb stock fish(pre-soaked)
450g / llb dried fish (washed)
225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground ogbono seeds
225g/8oz ground crayfish
25g / 8oz ground pepper
25g / loz iru
I medium onion
290ml /10 fl oz palmoil
3pt stock or water
salt to taste
Washed the assorted meats thoroughly and place in a pot. Add the sliced onions, ground pepper and some stock or water. Cook for 30 minutes. Add the washed smoked fish and stockfish, cook for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning.
In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.
Gradually add the stock and whisk until it draws and bubbles. Add the cooked meats peppers and crayfish.
Dissolve the locust bean in a little stock and add to the soup. Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.

225g / 8oz washed bitter leaf added to main recipe
500g / llb shredded ugwu leaves added to main recipe.

you can also add mushroom and Okro to this soup to give it a diffrerent flavour