Pour the palm oil into a clean dry stainless steel or aluminium pot. Set on the stove and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up. Once melted, turn off the heat and add the ground Ogbono.

Use your cooking spoon to dissolve the Ogbono in the oil.

When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.

Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water. Repeat this process till you get a consistency that is shown in the video below.

After 20 minutes, the Ogbono should be well cooked and you will begin to perceive its nice flavour and aroma.

When the contents of the pot have heated up, add the vegetable allow to cook for 2minutes and take off the stove. Serve with garri or any swallow