Start by crushing the Maggi cubes and seasoning the water. In a pot over medium heat, boil the smoked turkey with the seasoned water for about 30–40 minutes, or until the turkey is tender. Remove the turkey, reserving the cooking water, and shred the meat into bite-sized pieces.

While the turkey is cooking, debone the smoked fish carefully and rinse it under cold water. For the shrimp, remove the shells and tails and set aside.

Blend the onions and bell peppers until smooth. Reserve half of the okra for slicing and purée the other half until it reaches a sticky consistency.

In a large pot, heat approximately 1/4 cup of palm oil over medium heat. Add the blended onion and bell pepper mixture, stirring frequently for about 5-7 minutes until fragrant.

Add the shredded turkey along with the reserved cooking water to the sautéed mixture. Gently fold in the deboned smoked fish and ground crayfish, allowing to simmer for another 5 minutes.

Stir in the puréed okra and add the sliced okra and shrimp. Cook for about 3-5 minutes until the shrimp turn opaque.

Taste and adjust the seasoning with salt and pepper before serving. If using spinach, stir it in and let it wilt for a minute or two.