I live for Nigerian soups and even though i don't eat Ogbono Soup a lot, every time i do, i ask myself why i don't cook it more often. I've had friends tell me different ways that they cook theirs, but this is how i learnt to cook it from my mother.
2Kg Assorted Meats
1Kg Smoked Turkey
Dried Fish & Stock Fish
1 Cup Ground Ogbono
1 Cup Crayfish
1 Cup Palm Oil
1/2 Cup Washed Bitterleaf
Salt & Cameroon Pepper
Season assorted meats and turkey with seasoning cube, salt, pepper and 1 sliced onion. Pour enough water to come close to the level of the meat and cook until tender.
*Herb-Ox is a good brand of MSG-free seasoning cubes. You're welcome. :)
If you have tougher cuts of meat, such as tripe or cow foot or goat meat with the skin on, remember to cook them half way first then add the rest of the meats so that they cook at about the same time. This mid-point time is when i like to add my dried fish and stock fish. You get the flavor but it doesn't break down completely and disappear in the soup.
When the meat is cooked, take it out of the stock and set both aside. In a fresh pot, pour in your palm oil and bring to near smoking point on medium-high heat.
Add ground ogbono and stir fry for about 2 minutes, this will prevent clumps from forming.
Add crayfish, mix properly and pour in meat stock and turn down the heat. Stir gently breaking up any clumps you may find. Add a little water at a time until you get your desired consistency as the soup thickens up quickly.
Reintroduce meats and snail and taste for seasoning. Add extra salt and/or pepper if needed. Allow to cook for 10 minutes on low-medium heat.
Add washed bitterleaf and mix properly till well distributed.
Cook for an additional 5 minutes and serve with eba, pounded yam or wheat.