½tbsp of dry grinded chili pepper or red pepper flakes
1 maggi crayfish or any bouillon
salt to taste
One tbsp of crayfish
for soup
10tbsps of grinded ogbono
1small boiler hen
1small smoked chicken
3-4 medium sized pieces of smoked turkey
2 large pieces of dry fish or 6 small pieces
1-2tbsps of dry grinded pepper or chili flakes
80mls of palm oil
2tbsps of crayfish
1disc of dawadawa(optional)
One half of knorr or any bouillon cube(optional)
3-4 cups water leaf or water cress leaves
2tbsp of uziza leaves or spicy curry leaves
salt to taste
Instructions
Prep
Cut and wash the raw chicken into a pot and season with salt, the whole cube of maggi crayfish, a tbsp of crayfish powder and the dry pepper. Do not add any water. Let the meat cook in it's own juices until it dries up a bit; then add some water and check for seasonings, Add some more salt if needed and let the meat cook until tender
In another pot boil the smoked chicken and turkey until tender. Throw away the water in which you cooked them then cut into desired sizes. I always remove my turkey meat from the bones and toss the skin(the boiling and removing of the skin helps reduce the salt content of the smoked meats)
In a dry mill blend the dawadawa and set aside
wash and drain the fish of any impurities(soak in hot water if tough)
wash, drain and shred the water leaves with your fingers
Meanwhile, in an empty pot, pour in the palm oil and let it melt. Remove the oil from the heat; then pour in your grinded ogbono along with a tbsp or two of water and stir in one direction.
Cooking directions
Add the smoked meats into the pot of cooked meats along with the melted ogbono and dawadawa and stir
add the grinded dry pepper and the crayfish. Taste for seasonings and add salt if needed. Do not cover the pot in order not to loose viscosity(old wives tale, but it works). If the soup seems too thick please add a bit of water. Let the soup come to a simmer for about 10minutes; then add the dry fish and uziza leaves. Check for seasonings. Add salt, crayfish or the bouillon if needed. Cook for a minute; then stir in the water leaves and set aside. The heat from the soup will soften the leaves. Serve with any solid of your choice. I had mine with bulgur swallow
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/04/ogbono-soup/