Wash the palm fruits thoroughly to get all the sand out then boil in water till soft.

Transfer the palm fruits to the mortar and use the pistle to separate the flesh from the nuts.

Use hot water to extract the fresh palm juice, sieve and transfer to a pot and put on the fire.

Wash the stock fish thoroughly and put into the boiling liquid

Wash the dried fish thoroughly and put in the pot too.

Meanwhile cut the catfish up and put into hot water for 1 minute then transfer into a bowl of cold water and set aside.

Also pound the pepper, onion and crayfish together. Add the banga stick... It releases it's own unique taste into the soup.

Transfer the pounded mix to the pot. Add the seasoning cubes and salt.

Add the banga spices....the soup starts to thicken once u add the banga spices.

Wash the dried prawns and add to the soup. Add the dried belentete leaves and stir.

Taste for seasoning and adjust where necessary.

Add the washed fresh catfish. Do not stir. Cover the pot and allow to cook till fish is done.

Serve with hot semo or starch.

Enjoy