Put palm oil in a pot, add few cuts of onion and put on heat source. Allow to fry.

Add in scotch bonnet mix, seasoning of choice, spices (I used ginger powder and garlic powder), crayfish and daddawa. Stir and reduce heat.

Meanwhile, wash chicken and add to a clean pot. Add in seasonings of choice, spices, onion and water. Put on heat source.

When properly cooked, drain broth in a container.

Use two forks (or use clean hands) to separate chicken flesh from bones. Keep aside.

When soup ingredients are fried, add in chicken broth and some water. Stir and cover.

Reduce heat to medium. Allow to simmer for some minutes.

Add in (fluffed) chicken flesh.

Reduce heat to low. Add in okra powder in small batches and use a whisk to quickly mix. This in order to prevent lumps.

Leave on heat for one more minute.