Ogbono Soup
Ogbono soup is a Nigerian draw soup, named for the ground ogbono seeds that give it a slippery, stretchy body. Those seeds are stirred into hot palm oil with crayfish before any liquid goes in, which builds a deep base quickly. Meat, stockfish, ponmo and smoked panla add layers of texture, and sliced ugwu leaf goes in at the end so it stays green and tender.
Instructions
Boil the assorted meat in water until it is tender. Lift the meat out and keep both the meat and the broth.
Heat some red palm oil in a pot over medium heat. Keep the heat low enough that the oil never smokes.
Add the ground ogbono and ground crayfish to the oil and stir well until they are combined into a thick paste.
Stir in some of the reserved meat broth, then add the ponmo, boiled meat, stockfish, smoked panla and ground scotch bonnet peppers. Cover the pot and cook for 5 minutes.
Stir in the sliced ugwu leaf, the seasoning cubes and some salt. Cover and cook for 2 minutes more, then take the pot off the heat and serve.
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