Ogbono Soup

(by Lachi)

1 - 2 lb. boneless chicken or meat such as oxtail or stewing beef, cubed

1 c. smoked croaker fish, found in African and Asian groceries

2 lb. dried stockfish, found in African and Asian groceries

10 oz. dried onugbu (bitter leaf) or ukasi leaf, found in African and Asian groceries

1/2 c. crawfish

1 c. chopped onions

2 cloves garlic

1/2 large bell pepper, seeded and diced

1/2 c. olive oil

3 T. red palm oil

1/2 c. ground ogbono seeds (wild African bush mango seeds)

salt to taste

10 oz. fresh or frozen spinach, thawed if frozen

1 T. red pepper flakes

Maggi or chicken bouillon cube

Cook whatever meat or chicken you’re using until tender.

Soak smoked fish in hot water for 15 minutes and drain. Repeat several times.

Boil stockfish, and drain, reserving water.

Cook bitter leaf or ukasi leaf in boiling water for 15 minutes, and drain.

Combine crayfish, onions, garlic, and red bell pepper.

Heat olive oil and red oil over medium heat, and add ground ogbono, stirring until melted.

Add 4 c. water or reserved both from stockfish.

Add salt to taste.

Bring to a boil, and cook, stirring frequently, for 15 minutes.

Add stockfish, dry fish, and meat or chicken.

Cook, stirring frequently, for 15 minutes.

Add spinach and crayfish mixture. Cook for 2 - 3 minutes over low heat.

(Read A Ring God Placed On My Finger, the story that accompanies this recipe.)