Table of Contents
  • 1 cup ground ogbono
  • 1 lb roasted meat and shaki
  • 1 cup palm oil
  • 1 cup spinach
  • 3 cups beef stock
  • 1 dry fish washed and deboned
  • 3 scotch bonnet
  • boiled pomo

Spices

  • salt to taste
  • 3 tbsp crayfish
  • 2 tsp Cameroon pepper
  • 1 tbsp iru locust beans
  • 2 stock cubes
  • In an empty pot on low heat mix palm oil and ogbono to form a smooth paste
  • Add stock, let it simmer and boil till it begins to bubble and draw
  • Add meat, Pomo, and dry fish then season with spices. Let it all boil for 15 minutes
  • Garnish soup with chopped spinach and let it simmer for 2 minutes

Categorized in:

Soups & Stews,