Step 1

Blend the bell peppers, onions and habanero peppers transfer to a pot, then add about 5 cups of water or meat stock and bring to a boil.

Step 2

Add the crayfish, bouillon powder and ground Ogbono to the pot and stir. Cook for about 5 mins.

Step 3

Add the precooked meats and stir. Bring to a simmer. Stir continuously to prevent burning. If the soup is too thick, add more water to lighten it to the consistency you want. Taste for seasoning and adjust accordingly.

Step 4

When the soup has come to a full boil, lower heat, add in the chopped okro. Stir in till well combined. Turn off heat immediately.

Step 5

Wash the stock fish and cow feet and put in the pot with water that covers the meats completely add bouillon powder and start cooking

Step 6

Cook the cow feet and stock fish till soft but not mushy. Usually takes about 1 hr on the stove top

Step 7

While the stock fish and cow feet are cooking, wash okro and chop by hand or in a food processor and set aside.

Step 8

Blend the onions, red bell peppers and habanero/Jamaican hot pepper and set aside

Step 9

When the cow feet and stock fish have cooked for about 40 mins, add the  smoked turkey, crayfish and blended bell peppers. Allow cook for another 10 mins before adding ground Ogbono. Lower heat and allow to simmer for a further 10 mins. Stir constantly to prevent burning.

Step 10

Stir the chopped okro, Turn off heat and move pot away from the hot burner.

Step 11

Pour the soup out of the pot into a big bowl to stop the okro from cooking further and to ensure it retains its fresh green look.

Step 12

Soup is ready enjoy as is or with any swallow of your choice YUM!!!