How to Prepare Ogbono Soup with pumpkin leaves

How to Prepare Ogbono Soup with pumpkin leaves .My Mtn: Ogbono soup is a local Nigerian dish known mainly for its slimy consistency just like okra soup, though a bit thicker. The seeds of the ogbono is ground and used as a thickener. The preparation varies due to different tastes and cultures; Some people prefer their ogbono soup Plain, some others prefer it with leafy vegetables while a few others prefer adding Okra or egusi to it. Whichever way, ogbono is enjoyed due to its slimy consistency which makes ingesting morsels of swallow easy.
The Ogbono seed also known locally as  Apon  is gotten from the nut of the African wild mango. It's believed to help in weight loss and also lowering cholesterol levels in the body. Some people have also started selling it in capsules.
  Ogbono Soup Recipe
•Prep time:  10 minutes
•Cook time: 1hr
•Total time: 1hr10minutes

Ingredients:
•1 kilo Beef meat(Cut into chunks)
•4 seasoning cubes
•1 small stock fish head
•2 cooking spoons palmoil
•Pumpkin leaves “Ugwu”, chopped
•3 tbsps Ogbono, Ground
•1 cooking spoon Crayfish, Ground
•5 yellow scotch bonnet, ata rodo ,Ground
•1 medium sized onion,Ground
•1 tbsp. Salt
•7 cups water
 We’d start with the Soup stock preparation

Method:
1. Soak the Stock fish in hot water for 10 minutes and rinse
1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside

METHOD.                                                              
  1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside
2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, diced scotched bonnet & onions; Cook for 25mins.

2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, ground scotched bonnet & onions; Cook for 25mins.

3. Add the shredded stock fish and leave to cook for another 2minutes

 4. Turn off the burner and remove the beef and fish into a bowl leaving the stock in the pot.

 Ogbono soup preparation (Method 1):

 5. Turn the Burner back on; Add 3 cups of water, 1tsp. salt & 2 seasoning cubes. When it starts to boil, add the ogbono & crayfish; leave to thicken for about 10mins making sure you stir consistently so it doesn't get burnt under.

6. Add the palmoil and leave to boil for another 10mins

 7. Add the cooked meat & fish which had been set aside, chopped pumpkin leaves; mix & leave to simmer for 5mins
Ogbono soup preparation (Method 2):
 The fastest way to prepare ogbono soup is to pour the palmoil into the empty pot and add the ground ogbono. On medium heat, start to stir the mixture till the ogbono added to it dissolves. This should take about 10 minutes. Once it dissolves, pour in the meat and fish stock, stir and leave to cook for a while. It's ready once it thickens and starts to draw. Now you can add the other ingredients which includes the chopped vegetable.
off the burner and serve with any form of swallow.

*Kitchen Notes:
• Ground Ogbono is powdery but if left for a few hours, it tends to look like little stones. Not to worry, once added to the stock, it dissolves completely and still thickens the soup.
• Ogbono soup is best enjoyed with washed hands. Just dig into it, Don’t be shy
• You could blend your onion & pepper for the stock preparation. Personally, I love the flavor yellow scotch bonnet gives to my soups so I use it often.
• Ogiri is another flavor enhancer especially "Ogiri okpei (looks like small stones )" or "Dawadawa (Looks Flat)" which is used mainly for ogbono. If you don’t have it around, you could skip adding it.