Seafood Ogbono Soup

Ingredients

• 0.5 cup Ground Ogbono seeds
• 3 tablespoons Red Palm Oil
• 1 lb Fresh Jumbo Shrimp (peeled and deveined)
• 0.5 lb White fish fillets (snapper or tilapia, cubed)
• 0.5 teaspoon Calabash Nutmeg (Ehuru), ground(optional)
• 2 tablespoons Ground Crayfish
• 1 cup Fresh Spinach or Ugwu leaves, shredded
• 2 units Bouillon cubes
• 1 unit Scotch Bonnet pepper, blended
• 4 cups Water or Seafood Stock

Instructions

1. 1

   Dissolve the ground Ogbono in the palm oil in a small bowl or directly in the pot over very low heat until smooth and lump-free.

2. 2

   Gradually add the water or seafood stock to the oil mixture while stirring constantly to maintain the 'draw' consistency.

3. 3

   Bring the mixture to a gentle simmer on medium-low heat for about 10 minutes, stirring occasionally to prevent burning.

4. 4

   Add the blended scotch bonnet, ground crayfish, ground ehuru, and bouillon cubes; stir well to incorporate.

5. 5

   Gently add the cubed fish and shrimp into the bubbling soup.

6. 6

   Cook for 5-7 minutes until the seafood is opaque and fully cooked through.

7. 7

   Stir in the shredded spinach or ugwu leaves and let them wilt for 1 minute.

8. 8

   Adjust salt to taste and serve hot with fufu, pounded yam, or eba.