Boil the palm nuts till soft, pound and extract liquid(banga). Set aside in pot

Wash, season all meats and stockfish with onions, salt and cubes. Boil for 30mims

Wash leaves cut into tiny pieces and set aside

Set the banga to boil on fire for 15mins and then add every other ingredients except the leaves. Allow to thicken a bit on fire to desired consistency.

Add the leaves and allow to boil for 2mins. Turn off heat. Soup Is Ready!