Pour water on the dry anchovies and soak for 10 minutes.
Wash and rinse the anchovies twice and set aside.
Heat coconut oil in a sauce pan, add garlic, stir, add pureèd onion and let simmer for a minute.
Add pureèd scotch bonnet pepper, stir, add tomato paste, stir and let simmer for 3 minutes.
Add soaked anchovies, stir and let simmer for 3 minutes.
Adjust salt to your taste, then add chopped onions.
Stir and take off heat.
Bring 300ml of water to a boil, add salt, chopped okra, ground African locust beans and let cook for 7 minutes.
Spicy abobi stew and okra soup ready to serve.