I first tried this Ogbono soup with okra years ago in Nigeria and I haven't looked back since then.
Put meat and/fish on fire together with the stock. The stock should be at the same level with the meat. If it isn't, add water to that level. Chop onions and add in if using. Bring to a boil.
Make a paste with some of the boiling water from the meat with the ground ogbono seeds. It will turn slimy. Pour paste into the pot and mix well. Add in palm oil and crayfish. Let it simmer for about 10 minutes. Stir from time to time with a wooden spoon.
Now add in the chopped okra as it is or you can blend it if you like before adding to the pot. Add in your seasonings cubes too. Let it simmer for 5 minutes. Adjust the consistency of the soup at this point. If it is too thick, add in some water to loosen it up. Also taste to ensure that seasoning is perfect.
Chop spinach (or your leaf of choice) and add in. Stir and turn off the heat.
Serve warm with cooked garri or a fufu of choice. I love it with white garri!
You'll notice that I didn't mention where to add in the salt. That's because I assume that your meat/fish stock must have salt in it. Feel ree to adjust your salt content as needed.
Options for meat/fish include beef, smoked fish, canda/ponmo (beef skin), beef feet, goat meat, stock fish and smoked turkey. Feel free to include what you enjoy or what you have on hand.
Ogbono soup can also be made without the palm oil and it will be taste great!