Cook your palm fruits and extract the water, put in a pot set aside. Get another pot wash your meat and stock fish put into the pot add maggi salt and pepper onions steam for the water to come out. Then cook till tender. Put your banga on fire cook dont cover the pot. When it thickens small add the meat stockfish &dry fish. Cut your periwinkles. Wash and cook separately and ads to the soup on fire with the water from the periwinkle. Add all ingredients and add atama leaf cook then bring down.