A unique cross-cultural dish using Ethiopian Berbere spice mix to season the traditional draw soup.
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In a large pot, sear the cubed beef in palm oil and Niter Kibbeh over medium heat until browned on all sides.
Add the diced onions and sauté for 5 minutes until translucent and slightly caramelized.
Stir in the Berbere spice blend, allowing it to toast with the onions and meat for 2 minutes to release the aromatics.
Pour in the beef stock and bring to a boil, then reduce heat and simmer for 30 minutes until the meat is tender.
In a separate small bowl, mix the ground Ogbono with a tablespoon of warm oil to prevent clumping, then stir it slowly into the simmering pot.
Add the smoked fish and ground crayfish, stirring constantly as the soup begins to thicken and develop its signature 'draw' consistency.
Simmer on low heat for another 10 minutes, ensuring the Ogbono is fully cooked and the flavors are integrated.
Fold in the fresh spinach and cook for 2 minutes until wilted, then adjust salt to taste before serving with Injera or Fufu.
