Pour the onion, ginger, grains of paradise and thyme into a blender, add water and blend into a smooth mixture.
Pour onto the beef in a saucepan over medium heat, add salt, stir and let simmer for 10 minutes.
Dissolve the palm fruit extract with hot water, drain the juice and set aside.
Pour onto the cooking beef, stir, then add a whole onion, scotch bonnet pepper, cover and let boil for 20 minutes.
Add the smoked tuna, shrimp powder, locust beans, stir and let boil for 10 minutes.
Take out the onion, scotch bonnet pepper, blend into a smooth mixture and pour back into the soup.
Adjust salt to your taste and let it simmer for 5 minutes.
Add the dry okra powder in bits stirring continuously.
Allow to simmer on low heat for 10 minutes.
Dry okra palm nut soup ready to serve.