Garri and Ogbono soup.

I want to share with you a detailed way of making this dish. It's one of my favourite local dishes. It contains calories, fat, protein and carbs. Well, most Nigerians prefer to eat swallow, what we call it, in the evening, I Ike to eat mine in the afternoon.

Here's what you would need,

• 1/4 cup ogbono (blended)

• dry red pepper (blended)

• 1/4 cup crayfish (blended)

• Ponmo (cow's skin)

• Stock fish

• Dried fish

• 140ml palm oil

• Okro (chopped properly)

• Pumpkin leaves (ugwu).

First, we wash the ponmo properly, to get rid of sand. Then, we would start boiling the ponmo,stock fish and dried fish with some seasoning and salt. Why, well this is because the cow skin is usually very hard so we need it soft to be consumed. When that has simmered a bit, we would take it down.

Put a clean pot on the fire and bleach your palm oil with some onion slices. Pour in your fish and the rest then add seasoning and salt, make sure you taste in order for it not to turn out salty. We would allow it boil for about twenty minutes before introducing our dry pepper, crayfish and Ogbono. You might not want to cover it after adding the Ogbono, I heard I won't draw if you do😂😂.

Lastly, we add the okro and ugwu, these are vegetables so they don't need so much heat in order for it not to loose it's minerals. You can serve with whatever suits you but I would go with Garri - eba.

P.S - not too much pumpkin leaves so you would enjoy it.

Tell me if you tried this, would love to see pictures too.