Pound gently to separate the palm nuts from the skin.

Pour part of the hot water into the pounded nuts and skin.

Mix thoroughly with the pestles

Drain out all the oil a sieve and set aside the liquid.

Discard the remaining nuts and chaff after all oil has been squeezed out.

Pour the collected liquid in a clean pot and place on fire to boil. Add the washed de-bone smoked fish, stock fish, and blended rodo and stir. Wash meat and place in a separate pot.

Boil with onion, seasoning and salt to taste until slightly soft. Add meat with the stock to the cooking ingredients and stir. Boil till soup is slightly thick.

Add crayfish and chopped scent leaves

Leave to cook for 5 mins more

Serve with starch or pounded yam or any swallow.