Ogbono Soup

Preparation

1. Soak the stockfish in warm water for 2+ hours beforehand. Clean and debone the smoked fish. Season the beef with diced onion, salt, and bouillon. Cook with enough water for 25–30 minutes until tender. Reserve the stock (at least 3–4 cups).
2. Frying method (preferred): In a large pot, warm the palm oil over low-medium heat. Add the ground ogbono and stir immediately and constantly with a wooden spoon for 3–5 minutes. The ogbono will absorb the oil, clump together, and begin to draw (become viscous and stringy). Do NOT let it burn — the heat should be gentle. This frying step dissolves the ogbono evenly and prevents lumps.
3. Gradually pour in the reserved meat stock — one cup at a time — stirring constantly after each addition. The soup will become thick, dark, and viscous with a characteristic 'draw' texture as the stock is added. Add enough stock to reach your desired consistency.
4. Add the cooked meats, stockfish, smoked fish, ground crayfish, and blended scotch bonnet pepper. Season with remaining bouillon and salt. Stir gently to incorporate everything. Add water if needed.
5. Cover partially and cook over medium-low heat for 20–25 minutes, stirring every 5 minutes to prevent sticking. The soup should 'draw' heavily when a spoon is lifted from it — this is the correct texture. Add the periwinkles (if using) 10 minutes before the end.
6. Add the spinach, ugu, or bitter leaf in the last 5 minutes. Stir and cook briefly until just wilted. Taste and adjust salt. Serve immediately alongside pounded yam, eba, or fufu.