A luxurious version of okra soup loaded with fresh shrimp, crab legs, and smoked catfish.
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In a large heavy-bottomed pot, heat the palm oil on medium heat for 2 minutes; do not let it smoke or bleach.
Sauté the diced onions and fermented locust beans (iru) in the oil until the onions become translucent and the aroma is released.
Add the blended scotch bonnet peppers and ground crayfish, frying the mixture for about 5 minutes to create a concentrated flavor base.
Pour in the seafood stock and bring to a rolling boil, then add the cleaned blue crabs and smoked catfish; cover and simmer for 8 minutes until the crabs turn orange.
Gently fold in the minced okra. To maintain the 'draw' (viscosity), stir in a circular motion and cook uncovered for 3-5 minutes on medium-high heat.
Season with stock cubes and salt to taste, then carefully nestle the jumbo prawns into the bubbling soup.
Once the prawns turn pink and opaque (about 3 minutes), add the shredded spinach or uziza leaves and stir gently to combine.
Reduce heat to low for 1 minute to allow the flavors to marry, then remove from heat immediately to prevent the okra from losing its vibrant green color.
