Ogbono Soup

Method

1. Rinse 120 g of stewing beef and put it in a medium pot with 40 g of chopped onion, 1 crumbled stock cube and a pinch of salt. Cover and let it steam over medium heat for 5 minutes in its own juices, then add just enough water to barely cover and simmer, lid on, for 30-35 minutes until the meat is tender and you have a well-flavoured stock.
2. While the beef cooks, soak 25 g of dried fish in hot water for 10 minutes, then rinse it well and pick out the bones and any tough skin.
3. Add the flaked dried fish to the pot along with 350 ml of water, bring back to a gentle boil and simmer 10 minutes so the fish releases its flavour into the stock. Keep it at a steady simmer.