Ogbono Soup

---

• Cook cow skin separately  with salt, seasoning cube, onions, pepper and water until tender. The pepper is optional.
• Cook meat and stockfish together or separately. Cook Meat with onions, seasoning cubes, salt and water until done.
• Prep the shrimps and crayfish, Break off the heads and tails. Soak the shrimps in water to soften it. Grind ogbono seeds with heads/tails of shrimps and crayfish
•  Soak ground ogbono with enough oil to saturate it in a bowl.
• To the meat pot, add the cooked cow skin, shrimps, crayfish, seasoning cubes, stockfish and its stock, dried pepper, Dadawa (fermented locust beans) more water as needed, stir and bring to a boil.
• Set the bowl of ogbono and oil in the pot so that the heat will melt everything together. Once the ogbono melts, pour it into the pot and stir vigorously. Cook for about 10 -15 minutes, stirring frequently. The soup tastes better the longer you cook it. Add more water as needed.
• Add periwinkle and cook for about 5 minutes
• Add pumpkin leaves (ugu) or any green leafy vegetable of your choice. Cook for about 3 - 5 minutes and soup is ready

Ingredients

Ogbono

 Palm Oil

 Goat Meat

 Stockfish

Dried Shrimp

 Cow Skin/Kpomo

 Periwinkle

 Dried pepper

Salt

 Seasoning Cubes

 Ugu leaves/pumpkin leaves

 Onion 

Dadawa/iru/fermented locust beans