Nigerian Okra Soup

      YOU WILL NEED

Okra
Lamb
Beef tripe
Meat stock
Paprika pepper
Cameroon pepper
Garlic powder
Knor cube
2 medium sized onion
Crayfish
Garlic
Red chilli (as desired)
Scotch bonnet
1/4 cup carotin red oil (cholesterol free)
Salt
Spinach or choice of vegetable

PROCEDURE

1. Cook the washed beef tripe and lamb with garlic powder, knor cube, salt, onion and Cameroon pepper.
2. Divide the okra into two parts; blend one part with fresh paprika, scotch bonnet, garlic, paprika, red chilli, and onion in a food processor to get a coarse texture while the remaining should be nicely chopped.
3. In a pot, heat up the palm oil and fry one medium sized onion.
4. Throw in the okra batter (that's the blended ingredients) and stir continuously.   
5. Add the meat (lamb and beef tripe), stock, knor cube, salt, and crayfish (Be mindful of the seasoning as the stock is already well spiced. Bring to boil for 10-12 mins.
6. Combine the diced okra and cook for 5 - 10 mins.
7. Add the spinach or vegetable of choice and turn off the gas almost immediately (I my vegetable a bit raw). 
8. Serve as soup alone or with oatmeal, eggplant, or zucchini swallow.