Ogbono soup heavily fortified with Ugu (fluted pumpkin leaves) or spinach for extra nutrients.
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Boil the beef and stockfish with one bouillon cube and salt until tender, reserving the liquid stock.
In a separate dry pot, melt the palm oil on low heat and stir in the ground ogbono until smooth.
Gradually add the meat stock to the ogbono mixture while stirring constantly to prevent lumps.
Add the cooked meat, stockfish, ground crayfish, and chili pepper to the pot.
Simmer the mixture on medium-low heat for 15 minutes, stirring occasionally to ensure it doesn't burn at the bottom.
Taste and add the remaining bouillon cube or salt if necessary.
Add the shredded Ugu leaves or spinach and stir well into the soup.
Turn off the heat immediately and cover the pot; the residual heat will soften the vegetables while keeping them green.
