A simplified one-pot version using pre-cooked meats for a faster weekday dinner.
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In a small bowl, mix the ground ogbono with the palm oil until it forms a smooth, lump-free paste.
Pour the beef stock into a large pot and bring to a gentle simmer over medium heat.
Slowly whisk the ogbono-oil paste into the simmering stock, stirring constantly to ensure it dissolves and begins to thicken.
Add the pre-cooked meats, soaked stockfish, ground crayfish, chili powder, and bouillon cubes to the pot.
Reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally to prevent the bottom from burning.
Taste the soup and add a pinch of salt if necessary, keeping in mind the saltiness of the pre-cooked meats.
Stir in the chopped spinach or ugu leaves and let them wilt in the heat for about 2 minutes.
Turn off the heat and serve hot with fufu, pounded yam, or eba.
