Pour cleaned snails into a saucepan over medium heat, add garlic, ginger, ground rosemary, bay leaves, salt, onion purèe, stir and let cook for 10 minutes.
Add blended scotch bonnet pepper, purèe tomatoes, stir and let simmer for 5 minutes.
Add chopped okra 200ml of water, stir and let boil for 7 minutes, then add mushrooms and let simmer for 2 minutes.
Add salt and adjust to your taste.
Add palm oil, stir and let simmer for 2 minutes.
Snails and mushroom okra soup ready to serve.
Serve with eba or any swallows of your choice.