Ogbono Soup with Mixed Meat

Ingredients

• 1 lb beef chuck or pork shoulder, cut into 1-inch cubes
• ½ cup ground ogbono seeds
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups spinach or bitter leaf (chopped)
• 4 cups chicken or beef stock
• 3 tbsp red palm oil

Instructions

1. 1

   Heat palm oil in a large pot over medium-high. Brown meat in batches without moving, ~3 minutes per side. Transfer to a plate.

2. 2

   Add onion and garlic to the same pot. Stir until fragrant, about 1 minute.

3. 3

   Pour in stock and return meat to pot. Bring to a boil, then reduce heat and simmer covered for 25 minutes until meat is tender.

4. 4

   Stir ground ogbono into 1/2 cup cold water until smooth. Pour the slurry into the pot while stirring constantly to avoid lumps.

5. 5

   Simmer uncovered for 8 minutes, stirring occasionally, until the soup thickens and darkens slightly.

6. 6

   Add spinach and stir until wilted, about 1 minute. Taste and adjust salt and pepper.

7. 7

   Serve hot in bowls. Drizzle with a touch of palm oil if desired.

Tools you’ll need

• large pot with lid (5-quart minimum)
• wooden spoon
• measuring cups and spoons
• cutting board and knife

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