Okro Soup

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1. 1Step 1: Finely dice the onions and set aside. Deseed and finely slice the scotch bonnet pepper. Wash your hands after handling the pepper as it stings if you accidentally rub your eyes!
2. 2Step 2: Crush the garlic, ginger and sliced scotch pepper into a paste along with 1 tsp salt in a pestle and mortar (or equivalent).
3. 3Step 3: In a large pot, fry the onions in the oil on a medium heat for 5 minutes, stirring often. Add the garlic, ginger and pepper paste, then fry for another 5 minutes over a medium-low heat.
4. 4Step 4: Dice the fresh plum tomatoes, then add them to the pan along with the puree. Stir for a minute or so. Add 250ml stock and the red palm oil; reduce to a low heat, cover, and simmer for 15 minutes.
5. 5Step 5: Meanwhile, finely dice the okra and discard the top. It can slip and slide while doing so, but persevere because the finer you chop it, the better the final texture. Okra binds or draws together as it cooks.
6. 6Step 6: Drain the anchovy oil into the soup. Make the fillets into a paste, then add them to the pot along with okra. Mix well and simmer on a low heat for 5-10 minutes.
7. 7Step 7: Roughly chop the spinach if the leaves are large, then add to the pot. Take off the heat as the spinach it begins to wilt.
8. 8Step 8: Serve with eba, or plain white rice.