For Okro soup, you are going to need:

800 g of fresh cut up Okro;
1.5 kg of assorted precooked meats (cow feet, smoked turke stockfish);
2 medium-sized onions;
2 big red bell peppers;
2 habanero peppers;
1/2 cup of crayfish;
50 g of ground Ogbono;
Salt and spices to taste.

Instructions:
1. Blend the peppers and onions together, then transfer the mixture to the pot. Add around cups of meat stock/water and cook it until boiling.

2. Add the crayfish, Ogbono, salt and spices and stir the contents of the pot. Let it cook for 5 minutes.

3. Add your meats and stir again. Bring it all to a simmer and continue stirring to avoid burning. If the soup is too thick add some more meat stock/water. Give it a taste and add more seasonings if necessary.

4. When the soup is boiling, lowe the heat and add the Okro. Stir until well combined and then turn off the heat.

5. Your soup is ready to be serve with a swallow of your choice

Enjoy