Ogbono Soup [0000828]

Ingredients:

1/2 cup ogbono seeds (ground African mango seeds)
1/4 cup palm oil
1 pound assorted meats (beef, goat meat, or chicken), cut into bite-sized pieces
2 tablespoons ground crayfish
2 tablespoons ground pepper (cayenne or scotch bonnet, adjust to your spice preference)
1 small onion, finely chopped
2 cups fresh spinach or ugu leaves, chopped (substitute with collard greens if unavailable)
4 cups water or stock
Salt and seasoning cubes, to taste

Instructions:

Heat the palm oil in a large pot over medium heat until it becomes clear (about 5 minutes). Be careful not to overheat it, as palm oil can become bitter if overheated.

Add the chopped onions to the palm oil and sauté until they become translucent.

Add the assorted meats to the pot and brown them for about 5-7 minutes.

In a separate bowl, combine the ground ogbono seeds with 1 cup of water to form a smooth paste. Ensure there are no lumps.

Pour the ogbono paste into the pot with the meats and stir well.

Add the remaining water or stock to the pot and bring it to a gentle simmer.

Season the soup with ground crayfish, ground pepper, salt, and seasoning cubes. Adjust the seasoning to your taste.

Cover the pot and let it simmer for about 15-20 minutes, stirring occasionally to prevent sticking.

Add the chopped spinach or ugu leaves to the soup and stir. Allow the soup to simmer for an additional 5-7 minutes until the leaves are wilted and tender.

Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add more water to achieve your desired consistency.

Once everything is well cooked and the flavors have melded together, remove the pot from the heat.

Your gluten-free Nigerian Ogbono Soup is now ready to be served. It pairs perfectly with fufu, pounded yam, or any other Nigerian staple of your choice. Enjoy!