Ogbono Soup

1 lb meat (beef, lamb, or goat) or chicken; cut into bite-sized pieces

cayenne pepper or red pepper

1 cup red palm oil, or any cooking oil

3 tomatoes, peeled (if desired) and chopped

1 chile pepper, cleaned and chopped

1 onion, finely chopped

½ cup ogbono, crushed

2 Maggi® cubes dissolved in water, or a spoonful or two of Maggi® sauce

12 one dozen okra pods, ends removed, whole or chopped (optional)

1 piece dried, salted, or smoked fish; de-boned and cleaned — or — one cup dried shrimp or prawns, whole or crushed (optional)

2 lbs spinach leaves, or any greens (bitterleaf, collards, kale, turnip greens, etc.) (optional)

If using bitterleaf, collards, kale, turnip greens, etc., parboil the greens before using them in the soup.

Rub the meat with the cayenne pepper and let it stand for about an hour.

In a large pot, bring a few cups of water to a boil. Add the meat and cook it for several minutes. Reduce heat, cover, and simmer.

In a skillet, heat most of the oil and fry the tomato, chile pepper, and onion until they are tender.

Add the fried vegetables and the Maggi® cube water to the meat. Cover and continue to simmer on low heat.

Heat the remaining oil in the skillet, stir in the ogbono, and fry it for a few minutes, stirring constantly to form a smooth paste.

Add the ogbono paste to the meat and vegetable mixture. Stir to avoid forming lumbs.

Add the okra and dried fish, shrimp, or prawns (if desired). Cover and cook a few minutes more. Add water if needed to obtain the desired consistency.

Add spinach leaves or other greens. Adjust seasoning. Cover and cook until all is tender.

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Ogbono Soup