Start by crushing the Maggi cubes and mixing them with the chopped smoked turkey and chopped red pepper in a pot. Add enough water to cover the turkey and cook over medium heat for about 30 minutes until the turkey is tender.

Next, thoroughly clean the smoked fish to remove any bones and debris, ensuring it’s ready to enhance your Nigerian Okra Soup. For the shrimp, remove the shells and tails, then rinse well under cold water.

In a blender, combine the chopped onion and bell pepper to create a smooth paste. Blend until silky.

Slice half of the okra into round pieces, and purée the other half in the blender until silky.

In a large pot, heat palm oil over medium heat. Add the blended onion and bell pepper paste, sautéing for about 5 minutes until fragrant.

Add the shredded turkey and reserved broth to the pot, stirring well. Mix in the ground crayfish.

Fold in the sliced okra and shrimp, cooking for an additional 5 to 7 minutes, or until the shrimp turn opaque.

Finally, stir in the spinach and cook for a couple of minutes until wilted. Serve warm.