Ogbono Soup


  • meat,shaki,intestine,cow skin.
  • dry fish.
  • stock fish.
  • 1 cup ogbono seeds.
  • 3 tbsp palm oil.
  •  handfull pumpkin leaves (ugu leaves).
  • 1 tbsp cray fish.
  • salt to taste.
  • 1 chopped atarodo/scotch bonnet.
  • 1 diced onion.
  • 3 stock cubes.


  • wash the dry fish and pick out bones.
  • grind the ogbono,cray fish with a dry mill.
  • wash,pick and chop the pumpkin leaves.
  • cook the meat,intestine,shaki,cowskin and stock fish together with onions and small salt.
  • after cooking drain them in a colander and set aside (dont throw away the stock you will need it soon).
  • now in a dry pot melt the palm oil (do not allow it to get hot).
  • turn off the cooker and add the ogbono powder.
  • mix very well till incoperated.
  • now start adding the meat stock bits by bits slowly and stirring as well.
  • now put it back on the cooker,stir on low heat vigrously untill it start to thicken and draw.
  • if it feels thick add hot water to desired amount of thickness.
  • cook on low heat for 20mins,stirring at intervals to avoid sticking to the pot.
  • after 20mins add the atarodo and salt,stir.
  • if it still feels thick add some water.
  • now add the dry fish,meat,shaki,stock fish,intestine and allow to cook for few mins.
  • add the pumpkin leaves and allow to simmer for 3mins.
  • enjoy.