Wash palm nuts, boil until soft, pound in a mortar, rinse with water and sieve out the juice.

Put the oily juice in a pot and boil until it becomes thick. Set aside! Cut, wash catfish properly with hot water to get rid of the slime or mud. Rinse with water and set aside.

Put your pot of thick banga paste on the fire, add the required quantity of water, add seasoning cubes and salt, add blended pepper and onions, cover and allow to boil a little.