Ila Alasepo For biodun 'cause she asked Ingredients Okra Ugwu Leaves(Shreded into small bits) Bitter leaf (Washed) (Just a little) Palm Oil Ata rodo (Scotch bonnet peppers) Shombo (Cayenne peppers) Onions Meat Meat Stock Iru (Locust bean paste) Seasoning (knorr or maggi cubes) Salt to taste Condiments (optional) Dried Catfish Dried Crayfish Jumbo Prawns Ponmo (cubed) Snails (washed and cubed) Prawns Method Blend the atarodo , shombo and the onions into a rough paste. It should look like it was ground on a grinding stone. Boil the meat and put the stock in a Large Saucepan. Add water (depending on the quantity of okra) , add the blended pepper and bring to boil. Wash the dried fish in boiling water, and add it along with all the other condiments except the ugwu, bitterleaf and palm oil. Add seasoning and salt to taste. Bring it all to boil , allow it to simmer for a few minutes then add the palm oil, locust bean paste and bitter leaf. Allow the mixture to boil until the palmoil blends into the mixture and you can only see traces of it . Wash and add the ugwu, grate the okra and add it after a few minutes. Stir the mixture until it begins to boil and the okra has a light drawy consistency if the soup is too thick add a little water to it . Let it simmer for about two mins and its ready to serve. It's especially nice with eba,amala, fufu or pounded yam.