Wash Okra and remove heads and tails (set heads and tails aside)

Remove Calallo leaves (careful not to take too much stem) wash and blend till fine.

Remove pumpkin leave and wash and blend till fine.

Take okra heads and tails along with scotch bonnets. Add to a blender with water and blitz until ground up. Set aside for later

Using the seed blender, blend the ogbono seed until ground into fine powder.

Add stock fish to a pan and add water and boil until soft. Once stock fish is cooked remove from the pan and set aside.

Wipe the pan dry and add to the stove. Pour in the palm oil. Heat the oil until smoking.

Boil full kettle of water

At the point the oil smokes add the ground up ogbono seed. Stir vigiourously so that it doesn't burn.

When the mixture starts to foam, Pour in the boil hot water. Continue to stir. Mixture should start to draw.

Add more boiling water if required.

Add the Calallo and pumpkins leaves. Stir the mixture and check draw of the soup

Add maggi cube, then add the okra head, tail and scotch bonnet liquid. This will add to the draw of the soup. Stir soup so that it doesn't stick to the bottom

Add the stock fish and stir. Be careful not to break the fish.

Towards the end of the cooking time, add the okra and allow the soup to simmer.