A coastal variation featuring fresh prawns, crab legs, and smoked catfish in a silky base.
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In a small bowl, mix the ground ogbono with the palm oil until it forms a smooth, lump-free paste.
Place a large pot over medium heat and add the stockfish and smoked catfish with 3 cups of water and the chopped onions.
Boil the fish for 10 minutes, then add the blended peppers, bouillon cubes, and ground crayfish to the broth.
Lower the heat and stir in the ogbono-oil paste. Stir continuously until the soup thickens and becomes 'drawy' or elastic.
Add the crab legs to the pot, cover, and simmer for 5 minutes to allow the flavors to penetrate the shells.
Gently fold in the fresh prawns and cook for another 3-4 minutes until they turn pink and opaque.
Add the shredded spinach or Ugu leaves and stir gently to combine without breaking the seafood.
Adjust salt to taste, simmer for one final minute, and serve hot with pounded yam or fufu.
