Cook the beef and shaki

• Season the beef and shaki with chopped onion, stock cubes and salt
• Cover with water and simmer until tender

Prepare the ogbono base

• Add palm oil to the meat stock and bring to a simmer
• Stir in the ground ogbono seeds and cook until the soup thickens

Season the soup

• Add the blended scotch bonnet and ground crayfish
• Adjust salt and stock cube, then simmer gently

Make the fufu

• Bring water to a boil and gradually stir in the cassava flour
• Turn and knead until smooth and stretchy, then shape into balls

Serve

• Spoon the ogbono soup with beef and shaki into bowls
• Serve hot with the fufu on the side