Cook all the meat you’re going to use, with some salt, pepper, onion, and bouillon powder until it becomes tender.
Chop the spinach and set aside.
If using whole ogbono seeds, grind it using a mortar and pestle set or a coffee grinder. Skip if using pre-ground seeds.
When the assorted meats are ready, drain the stock out but save some of the stock so you can use it to flavor the ogbono soup.

In another pot, add some palm oil on low heat and add the ogbono seeds to it.
Mix in the ogbono seeds and break any lumps with a serving spoon. Stir until it’s thoroughly coated.
Add the stock from the cooked meats and stir
Add water and stir until you reach your desired thickness.
Bring to a boil, then set to low heat and let it cook for about 10 minutes, stirring intermittently.

Note
You can substitute spinach with pumpkin leaves, collard greens or bitter leaf, or leave out the vegetables entirely if you wish.
When you add the ogbono to the palm oil, make sure it’s on low heat and watch it carefully so it does not burn.