Ogbono soup(dika nut) recipe

INGREDIENTS

• 1kg of Assorted Meat 
• 1 cup of Pumpkin leaves locally called ugu or Bitterleaf (chopped)
• 1 cup of dika nut locally called ogbono (ground)
• 300g of Dried fish
• 300g of Stock fish
• 1 cup of Crayfish (ground)
• 1 cup of Periwinkle
• 4-6 chopped Scotch Bonnet Peppers 
• Seasoning cubes
• 1/2 cup of Palm Oil
• 1 large onion (diced)
• Salt to taste
  

PROCEDURES

• Firstly, we wash,season and cook our assorted meat.
• When the meat is almost soft, add the stock fish, cook till tender and set aside. Do not discard the meat stock.
• In a different pot, boil your periwinkle with salt for 15 minutes and set aside.
• Heat up our Palm Oil in a clean dry pot until hot.
• Add in the grounded dika nut (ogbono). Mix the dika nut in the oil until it is well incorporated.
• Put on low heat, add meat stock, and leave to boil for a minute. After few minutes it's becomes thicker and starts to draw.
• Add more of the stock or water and leave to boil for 10 minutes, stir the soup constantly so that it does not burn at the bottom. 
• Add the cooked stock fish, assorted meat, seasoning cubes, chopped pepper, grounded crayfish and salt to taste.
• Mix well and leave to simmer for about 10 minutes without covering the pot. (If the soup is too thick add a little more water/stock).
• Add the chopped pumpkin leaves or bitter leaf and stir. 
• Simmer for 3 minutes and add salt if necessary.

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