Nigerian Ogbono Soup with Okra

1. Soak the stockfish in warm water until softened, then season the assorted meat with the chopped onion, one crumbled stock cube and salt, and boil with the stockfish and ponmo until tender, reserving the resulting stock.
2. In a clean bowl, combine the ground ogbono with a little of the warm palm oil and stir into a smooth, slightly stretchy paste, which prevents it from clumping when added to the pot.
3. Pour the remaining palm oil into a pot over low heat, add the ogbono paste and gradually whisk in about 3 cups of the reserved meat stock until you have a thick, glossy and drawing base.
4. Add the cooked meat, ponmo and flaked stockfish along with the blended scotch bonnet peppers, ground crayfish and the second stock cube, then simmer gently for about 10 minutes, stirring often so the ogbono does not catch on the bottom.
5. Stir in the sliced okra and let it cook for 5 minutes, just until softened but still giving the soup its characteristic body; avoid overcooking so it stays bright.
6. Fold in the chopped spinach and cook for a further 2 to 3 minutes until wilted, then taste and adjust the salt.
7. Let the soup rest off the heat for a couple of minutes, then serve hot with pounded yam, eba or fufu.

You'll use: Large pot · Saucepan · Blender · Whisk