Get the major ingredients ready. Grind the Ogbono seeds with a dry mill. Pick and cut the pumpkin leaves, and set aside. Defrost chopped spinach if that is what you are using. Grind crayfish and pepper, and set aside.

Wash and clean the meat thoroughly. Cook with sliced onions and seasoning cubes to taste. Cook on low heat – cover pot and allow to it simmer for about 30 minutes. This allows the meat to cook tender and soft, but also helps to release its natural juices

After 20 minutes, add the stock fish and dried fish. Add the hot pepper and ground crayfish, and continue to cook for the next 10 minutes. Add palm oil, cook for another 5 minutes to allow the palm oil melt and combine well with cooking contents

Put heat to very low and stir-in ogbono gradually, stir continuously – this allows ogbono to dissolve nicely, and eliminates forming lumps. You will notice the Ogbono start to thicken and draw – keep stirring till the ogbono has completely absorbed the meat stock.
Combine thoroughly and leave to cook for about 15 minutes on medium heat

Taste for seasoning, salt and pepper – adjust if necessary. Stir occasionally, scraping the ogbono that sticks to the base of the pot.

Finally, add the pumpkin leaves (or any of the alternative leaves you using). Stir very well, turn the heat low and allow to cook for about 5 minutes

Best served with pounded yam or garri (eba). OR serve with your favourite kind of fufu (swallow).
Enjoy

PLEASE NOTE
There are many ways to cook ogbono soup. Do what suits you