Start by blending red bell chili pepper (Tatashe), tomatoes, scotch bonnet peppers, garlic cloves and onion bulb until a smooth puree is formed. You need about 2 cups of this puree

Note: My tip to making the blending process easier without adding so much water is to chop the peppers and tomatoes and onion into very tiny bits. That way the blades of the blender work their magic faster

Place a medium pot on medium heat, transfer blended puree and 3 cups of meat stock or water. Bring to a rolling boil

Next, add shredded stock fish, dry prawns, crayfish powder, ground dry pepper, seasoning cubes and salt to taste. Leave to cook for 5-7 minutes

Afterwards, add titus fish and shrimp and continue cooking for another 5 minutes

The chopped Okro which is the star of the soup come in next. Stir thoroughly to combine being careful not to break up the fish

Allow to simmer slightly for another 2 minutes then add the pumpkin leaves (ugu). Stir to combine and take off heat immediately

Enjoy your oil less Okro soup with any side dish of your choice. For me I took only the soup and the taste is beyond this world