HOW TO MAKE OKRO SOUPStart by creating a base stock for the okro soup by boiling the roast turkey or any other meat of choice with salt, seasoning cube and onions. Cook till tender.While the meat is boiling, mince half of the onions in a food processor or a chopper and slice the other half. Set asideMince the red bell pepper and habanero pepper in the chopper and set asideOnce the meat is tender, add the minced pepper, crayfish, and locust bean and leave to cook for about 10 minutes.Shred and add the washed dry fish and leave to soften for about 5 minutes.Add the palm oil and the shrimps and the minced and sliced okro. Leave to cook for about 3 to 5 minutes depending on how crunchy you want the okro to be.Stir in the spinach and mix until wilted.Take away from heat immediately and serve.