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Recipe: Ogbono again

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The thing about soups is that there are so many variations to how you make them. Here is another recipe that may not be so different from the previous one, for ogbono soup. Ingredients: 5 serving spoons full (svsp) of grounded dried ogbono seeds. 7 svsp of red palm oil 0.5 pound stock fish (dried cod) 2 lb beef cuts half organic rotisserie cut into 8 parts 1 cup of crayfish .25 cup of ground crayfish 2 knorr cubes if you wish  .5 teaspoon full of salt, or more if you don't use knorr cubes 6 cups of warm water. 1 tablespoon of currie power 1 tablespoon of thyme powder 1 svsp of black pepper 1 svsp of old bay pepper 6 seeds of African nutmeg .5 onion Cook time is ~ 60 minutes. Direction: Boil stock fish in excess water for 10 to 15 minutes. remove from warm water and rinse well. cut into smaller chunks. Slice onions into tiny chunks. Grind the nutmeg Pour a mix of oil, ground crayfish, knorr cubes, currie powder,  peppers, African nutmeg , and ogbono  into pot. stir and sta...
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Recipe: A bowl of pepper soup and a coke

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 So, one of the crises of kidney failure is living with dialysis. Hemodialysis removes excess minerals, protein, fluid, electrolyte and other waste from the blood. The longer the duration of dialysis the more stuff is removed, the faster the blood flow rate, the more stuff can be removed. The faster the dialysate flow rate, the more stuff can be removed. I soon realized that my post dialysis phosphorous rate is dangerously below expected clinical limit. Unfortunately, that is a crises. You need long dialysis to limit urea and creatinine in the blood, but the side effect is other stuff that may be removed below safe level. The consequence of low phosphate for me is stomach problems that gets exacerbated by new food/water going into my gastro-intestinal chambers. Side effect is vomiting within 4 hours after food. Like clockwork, the process continued. I have not been taking the generally prescribed phosphorous binders for almost 18 months now. The crises was worse before I stopped. T...
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Recipe: Ogbono with beef

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Ingredients: Ground ogbono seeds Ground crayfish Currie powder Salt Sliced mashed onions Sliced mashed scott bonnet Scoop of old bay seasoning Beef Pieces of rotisserie chicken Palm oil Process Add 1.5 cup of ground ogbono + .5 cup of ground cray fish + 1 tea spoon of currie powder + .5 teaspoon of salt + .5 cup of palm oil in pot on stove. Stir at medium heat for 90 seconds. Add 2 cups of hot water to the mix. Stir for another 90 seconds as mix thickens. Leave on low-medium heat for 5 minutes. Add clean fresh beef cut. Add sliced mashed onion and sliced mashed scot bonnet. Add 1 cube of maggi or knor cube if you wish, or another .5 teaspoon of salt. Add 1 table spoonful of thyme spice. Leave to cook for 5 minutes and stir to prevent sticking. Continue to stir every 5 to ten minutes.  Add .5 cup of hot water three to four more times during the next 45 minutes of cook time as needed for desired thickness. Total cook time should be approximately 1 hour.
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