When the assorted meats are ready, drain the stock out but save some of the stock so you can use it to flavor the ogbono soup.
In another pot, add some palm oil on low heat and add the ogbono seeds to it.
Mix in the ogbono seeds and break any lumps with a serving spoon. Stir until it’s thoroughly coated.
Add the stock from the cooked meats and stir.
Add water and stir until you reach your desired thickness.
Bring to a boil, then set to low heat and let it cook for about 10 minutes, stirring intermittently.
Add in the meats, bouillon powder, cayenne pepper, crayfish.
Taste for salt and add some if needed.
If it becomes too thick, add a little more water.
Let simmer for about 10 minutes.
Add the chopped spinach and let simmer on low for about 2 more minutes.
Your ogbono soup is ready to serve!
This recipe serves 8 and contains 5 net carbs per serving.When you add the ogbono to the palm oil, make sure it’s on low heat and watch it carefully so it does not burn.When adding stock and water to the soup, add one cup at a time and stir. Watch carefully and STOP when you reach your desired consistency.If you buy pre-ground ogbono seeds and it loses its freshness, the texture of the soup might be off. Keep in an airtight container or better still, buy whole seeds and grind when you need it.You can substitute spinach with pumpkin leaves, collard greens or bitter leaf, or leave out the vegetables entirely if you wish.Use your favorite meat choice or whatever you have on hand. You can make it yours!