Ogbono Soup I

Description
It is a particular favourite amongst the lbos in the east to whom this superb soup is deemed incomplete without the addition stockfish.

Ingredients

 * lkg/ 21b assorted meats (oxtail, tripe, ponmo & bushmeat)
 * 450g/llb stock fish(pre-soaked)
 * 450g / llb dried fish (washed)
 * 225g / 8oz whole dry prawns (cleaned)
 * 225g / 8oz ground ogbono seeds
 * 225g/8oz ground crayfish
 * 25g / 8oz ground pepper
 * 25g / loz iru
 * I medium onion
 * 290ml / lOfl ozpalmoil
 * 3pt stock or water
 * salt to taste

Directions

 * 1) Washed the assorted meats thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cooked for 30 minutes.
 * 2) Add the washed smoked fish and stockfish, cook for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning.
 * 3) In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.
 * 4) Gradually add the stock and whisk until it draws and bubbles. Add the cooked meats peppers and crayfish.
 * 5) Dissolve the locust bean in a little stock and add to the soup. Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.