Cameroon's version of West Africa's palm nut (or palm butter) soup.
In a large pot, bring four cups of water to a boil. Add fresh fish, onion, garlic, salt and pepper, bouillon cube or Maggi® cube, and chile pepper (of desired). Reduce heat, and simmer for 10 minutes.
Add (canned or fresh) palm nut pulp and continue to simmer, uncovered, stirring occasionally, for another 10 minutes.
Add smoked or dried fish and dried prawns or shrimp. Simmer for another 10 minutes or until soup is thickened to your liking. Adjust seasoning.
Servings 4