To make ogbono soup, cut the beef or chicken into medium-sized pieces and rinse them in a pot.  Season the soup with salt, and bouillon stock cubes. For those of you who don't know, bouillon stock cubes are simply made from meat stock, dehydrated vegetables, a small portion of fat, monosodium glutamate (MSG), salt, and seasonings, shaped into a small cube.

Now to this, add red chili flakes or cayenne pepper and diced onions. Once done, add water and allow it to boil for almost 20 to 30 minutes. Continue to boil till the meat turns tender soft. 

Once done, add the fish stock and cook it for an additional 5 minutes. Meanwhile, take a cup of ogbono seeds and blend them well. Add them to the boiling meat and ensure there is enough stock in the pot. To be precise, you will need nearly 4-5 cups of stock, to begin with. This can be either chicken or beef stock, depending on which meat you plan on using in your recipe. Stir the broth well until the ogbono seeds are properly dissolved. If this step is not done properly, it could affect the viscosity of the soup. 

Once that is done, add the periwinkles, crayfish, and palm oil and allow the thick soup to cook for more than 5 minutes.

Once done, lower the heat of the stove and add your green leafy vegetables. Allow it to simmer for the next 2-3 minutes. Serve it either with steamed rice or fufu. Enjoy!