Ogbono Soup

1. Season the assorted meat with chopped onion, one seasoning cube and a little salt, then boil with just enough water to cover until tender, about 45 to 60 minutes, reserving all the cooking stock.
2. Soak the stockfish and ponmo in hot water until softened, then add them along with the smoked panla to the pot of meat and simmer for another 10 minutes so the flavours combine; pick over the panla to remove any bones.
3. In a separate small bowl, gradually mix the ground ogbono with the warm palm oil to form a smooth, lump-free paste.
4. Bring the reserved meat stock to a gentle boil, topping up with water until you have about 4 cups of liquid, then stir the ogbono paste into the simmering stock a little at a time and cook on low heat for 12 to 15 minutes, stirring often, until the soup thickens and draws.
5. Stir in the ground crayfish, the remaining seasoning cube and the whole or blended scotch bonnet peppers, then return all the cooked meats, ponmo and fish to the pot.
6. Simmer gently for a further 10 minutes so everything is heated through and the flavours meld, adjusting salt to taste and adding a splash of water if the soup becomes too thick.
7. Add the chopped spinach or ugu leaves, stir through and cook for just 3 to 5 minutes so they wilt but keep their colour, then remove from the heat and serve hot with pounded yam, eba or fufu.

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