A lighter version of the classic soup that relies on a rich vegetable broth instead of palm oil.
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In a large pot, bring the vegetable broth to a gentle boil over medium heat.
Add the diced onions, minced garlic, grated ginger, and blended red bell pepper to the broth.
Stir in the ground crayfish, locust beans (iru), and smoked fish or mushrooms; simmer for 10 minutes to develop the base flavors.
Add the finely chopped okra to the pot and stir well to combine with the liquid.
Cook the okra for 5 to 7 minutes, stirring occasionally. If you prefer a crunchier texture, cook for less time; for a softer, 'drawier' soup, cook longer.
Fold in the shredded spinach or Ugu leaves and the minced habanero pepper.
Season with salt and black pepper to taste, then let it simmer for an additional 2 minutes until the greens are wilted.
Remove from heat and serve hot with fufu, pounded yam, or brown rice.
