1 small bunch of spinach, sliced - stems trimmed, washed
5 chicken legs (drumsticks)
small prawns, washed
1 grilled mackerel
salt to taste
Instructions
Blend the Ogbono seeds and dried peppers till very smooth. Set aside.
In a pot, season chickens with 1 Knorr cube and add quarter chopped onions. Add water to cover the top of the chicken and then leave the mixture to simmer on medium heat for 15 minutes.
Wash the mackerel and cut it up into three (3) smaller pieces. Add a pinch of salt to the fish. Put it in an oven-safe pan and grill it on high (vari-broil) for 15 minutes. De-bone fish.
In the meantime, pour the ogbono-pepper blend into a separate rubber bowl and then spread the palm oil evenly over the surface of the mixture. Carry the whole bowl and its contents and place into the pot with the chickens. Cover the pot again. Allow to cook for 10 mins.
Remove the rubber bowl when the ogbono mixture is fully-combined and thick. Make sure there is enough water covering the chicken. Pour the ogbono mixture into the chicken pot and stir frequently till there are no lumps. Let simmer, uncovered, for 5 mins.
Stir mixture and add water if the soup is too thick. Add mackerel to the soup and let cook for another 5 mins while still uncovered.
Add the remaining onions and the small prawns. Let cook for 2-3 mins. Add the spinach to the soup and let the soup simmer for 3-4 mins. Taste for salt.
ogbono
pepper