INGREDIENTS

1. 28 ounces water
2. 28 ounces natural palm nut pulp
3. 1 pound smoked fish
4. 1/4 cup dried crayfish
5. 1/2 cup onion, chopped
6. 1/2 teaspoon garlic, minced
7. Beef bouillon cube
8. Salt and pepper, to taste 

Method:

1. Wash fish and cut into pieces. Put in a large pot. Add water, onion, and salt.
2. Cook at medium heat for about 30 minutes. Add palm nut pulp, beef bouillon cube, and garlic. Let boil for about 15 minutes. Add salt, pepper, and crayfish. Reduce heat and cook for another 20 minutes.
3. Serve with kwacoco, yams, cocoyams, fufu, plantains, or rice.