Ogbono soup

Boil the thick cut and the beef with salt, a seasoning cube or powder, plenty of onions and a little red chili flake; keep the seasoning light because the stock is the soup's base.

Blend the ogbono seeds while the meat boils.

Stir in cleaned boneless stock fish and cook about five minutes to soften it.

Add the blended ogbono seeds.

Add periwinkles, one tablespoon of crayfish and palm oil.

Thin with water or stock if too thick and adjust the seasoning.

Stir in ugu leaves (or kale or collard greens).

The soup thickens as it stands, so add a little more stock or water if not serving at once; serve with pounded yam, fufu or another swallow.