Fish Okra Soup

• 12 medium sized okras, chopped or pounded
• 6 medium sized red hot peppers, blended or pounded(depending on preference)
• 1 inch fresh ginger, blended or pounded(depending on preference)
• 1 dozen fairly sized Periwinkles in the shell
• 4 medium sized pieces of beef
• 1 medium sized catfish
• 4 medium sized snails
• 1/2 cup palm oil
• 1/4 tablespoon Gwangase(local spice)
• 1/4 tablespoon Apiipii(local spice)
• 1 medium sized onion, choopped
• 3 cubes of maggi
• Salt to taste

1. First of all, wash the beef, put it in a pot, add water and bring to boil, adding some chopped onions,palm oil, one maggi cube and salt. Cover pot and let to simmer for about 20 minutes or until beef is tender.
2. While the beef is simmering, wash the periwinkles making sure that all the sand is out(I must confess that washing the periwinkles is a very delicate process and must be applied with a great deal of patience) and add to the beef. Wash the catfish, and the snails. Keep aside
3. Next, bring the chopped or pounded okra to the boil, adding just a liitle water and beef broth, simmer open over low heat for 5 minutes. As soon as it starts to boil, pour in blended or chopped hot peppers, ginger,gwangase, appipii and start stirring. Simmer while stirring for about 3 minutes and then add the already cooked beef, periwinkle, catfish and snail. Stir continuously. Add remaining 2 cubes of maggi and salt to taste. Cover and simmer over medium heat for 15 minutes. Remove pot from heat and let cool down for a while.
4. Serve hot with pounded yam, semovita or eba.

okras, peppers, ginger, periwinkles, beef, catfish, palm oil, gwangaselocal spice, apiipiilocal spice, onion, maggi, salt

Taken from www.epicurious.com/recipes/member/views/fish-okra-soup-1275174 (may not work)