Delicious and simple Ogbono Soup recipe

Wash your meat and stock fish and put them into a pot.

Cut your onions and add half of it to the pot, keeping the remaining half for later.

Grind your pepper and crayfish, and add half of it to the pot, keeping the other half for later.

Add 3 Maggi cubes and half a teaspoon of salt to the pot.

Add about two cups of water, cover, and cook for 30 minutes.

In a pan, add your red oil and heat it up, then turn off the stove.

Add your ground Ogbono seeds and ground ogiri okpei to the oil, stirring well to mix everything together. Set aside.

Check on your meat to see if it is tender. Add a little water if needed.

Add the Ogbono mixture to the pot and stir properly.

Add the remaining onion and ground pepper mix, along with the properly washed smoked fish.

Cover and cook on medium heat for 5 minutes.

Stir properly and check for taste. Add the remaining Maggi cubes if needed.

Turn the heat to low and cook for 10 minutes without covering. Stir continuously to avoid burning.

Add your chopped and washed ugu (pumpkin leaves), stir, and cook for a minute.

Turn off the stove. Your Ogbono soup is ready to serve.