Smoked Turkey and Okra Pot

Ingredients

• 2 lbs Smoked turkey wings, cut into pieces
• 1 lb Fresh okra, finely chopped or grated
• 0.25 cup Palm oil
• 3 tablespoons Ground crayfish
• 1 large Red onion, finely diced
• 2 whole Scotch bonnet peppers, blended
• 2 cubes Stock cubes (bouillon)
• 2 cups Fresh spinach or Ugu leaves, shredded(optional)
• 4 cups Water or chicken stock
• 1 teaspoon Salt

Instructions

1. 1

   Place the smoked turkey wings in a large pot with the diced onions, stock cubes, and 4 cups of water.

2. 2

   Simmer the turkey on medium heat for 30-40 minutes until the meat is tender and the broth is flavorful.

3. 3

   In a separate small pan, heat the palm oil for 2 minutes (do not bleach it) and then stir it into the boiling turkey pot.

4. 4

   Add the blended scotch bonnet peppers and the ground crayfish to the pot, stirring well to combine the smoky and savory flavors.

5. 5

   Add the chopped okra to the pot; stir vigorously to release the mucilage (draw) which gives the soup its characteristic texture.

6. 6

   Cook the okra for 5-7 minutes, ensuring it stays bright green and does not become overcooked and brown.

7. 7

   Fold in the shredded spinach or Ugu leaves and let them wilt in the residual heat for about 2 minutes.

8. 8

   Adjust salt to taste and serve hot with fufu, pounded yam, or eba.