Ogbonor + Mellon soup

 I like to experiment with ingredients. Although, I am limited in what I can now eat since discovering my G6PD limitation and also the fact of my CKD, I still enjoy the option of making tasty and quaint meals.

This Ogbonor and Mellon soup medley is one of my creation.

Ingredients:

Palm oil (3 table spoonful) -- optional

Pepper soup spice (2 spoonful)

Ground Ogbonor seed (1/2 cup)

Group Mellon seed (1 cup)

Ground dried tiny shrimps (1/2 cup)

Ground dried baby crayfish (1/2 cup)

Fresh Goat meat with skin (1 pound) -- You could change meat option as needed.

1 whole smoked catfish (1/2 - 1 pound)

1 whole mackerel cut into 4-6 pieces

Salt (I like kosher, but iodized salt is probably better) - 1/2 tea spoon or more based on your requirement

Maggi or Knorr (compensate with salt since they are high in NaCl)

Thyme ( 1 teaspoon) and any other spice you prefer including (sage, saffron, etc)

Onion (1/2 of whole)

Garlic (1 clove)

Process

Clean goat meat (or other meat option as needed).

Cook meat in 4 - 6 cups of water with all spices plus grounded onion/garlic mix. add Maggi but old off on salt. Cook at medium heat for 30 minutes. Reduce heat to very low after 30 minutes.

Make a mixture of Ogbonor, Mellon, crayfish, shrimp and salt. Put mixture in pot and add 1 cup of boiled water. Mix to consistent blend and add palm oil. Cook in low heat for about 30 minutes and stir very regularly to prevent mixture from sticking to pot.

The idea is to start Ogbonor mixture after 15 - 20 minutes after starting meat.

Boil 4 cups of water and add to catfish in a bowl. leave for 5 minutes to soak. Then rinse with cold water.

Mix cooked meat with cooking Ogbonor mixture and mix very well to ensure nothing sticks to pot bottom.

Add catfish and cleaned mackerel to mixture.

Add boiled water if needed.

Cook for another 3 0 minutes at low - medium heat,  stirring regularly.



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