1 fingers of cayenne or chili pepper(you may use habanero or ata-rodo)
1 table spoon of chopped uziza
1red bell pepper
1tsp of dry pepper
salt to taste
¼ cup of whole dry prawns
half of a knorr cube
1½ tbsps. of grinded crayfish
ugu or kale(optional. I did not use any)
1tbsp of Uziza or spicy curry leaf
Half a cup of chopped mushrooms(any type works)
Instructions
prep:
In a pot, boil the smoked turkey along with the whole dry prawns(this helps to reduce the saltiness in the turkey and soften the prawns)
Roughly blend the peppers with a little water and set aside
chop the okra into whatever sizes you would prefer
check on the turkey and when it has softened up a bit, remove from heat and drain while running cold water on it. Pour the prawns into a separate bowl. Then with a knife, remove the skin from the turkey(optional) and cut into bite sizes or whatever sizes you prefer
cook time:
in a soup pot pour in the turkey, pepper blend, crayfish, salt, whole dry prawns, and dry pepper. There should be water in the pepper mix; if not, add a few table spoons. bring pot to a boil to combine all the ingredients. once pot comes to a boil, reduce the heat, add okra and uziza leaves; then check for seasonings. If you need anymore seasoning, add half of the knorr making sure you do not over season(You want to be able taste the freshness of the soup). Quickly remove the soup from the heat. wait a few minutes to rest before serving. You may serve it with rice balls, rice or any accompaniment of your choice
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/03/no-oil-okra/