Ogbono Soup I

Description
Just like the egusi, ogbono soup is thoroughly enjoyed by all Nigerians. It is a particular favourite amongst the lbos in the east to whom this superb soup is deemed incomplete without the addition stockfish.

Ingredients

 * 1 kg / 2 lbs assorted meats (oxtail, tripe, ponmo and bushmeat)
 * 450 g / 1 lb stock fish (pre-soaked)
 * 450 g / 1 lb dried fish (washed)
 * 225 g / 8 oz whole dry prawns (cleaned)
 * 225 g / 8 oz ground ogbono seeds
 * 225 g / 8 oz ground crayfish
 * 25 g / 8 oz ground pepper
 * 25 g / 1 oz iru
 * 1 medium onion
 * 290 ml / 10 fl oz palm oil
 * 3 pints stock or water
 * salt to taste

Directions

 * 1) Washed the assorted meats thoroughly and place in a pot.
 * 2) Add the sliced onions, ground chillies and some stock or water.
 * 3) Cooked for 30 minutes.
 * 4) 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.
 * 5) In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.
 * 6) Gradually add the stock and whisk until it draws and bubbles.
 * 7) Add the cooked meats peppers and crayfish.
 * 8) Dissolve the locust bean in a little stock and add to the soup.
 * 9) Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.