||Cook fresh palm nuts for about 10 mins with high heat.
||Wash catfish with warm salted water, make sure to remove the fish innards and rinse with cold water.
||Blend or pound fresh pepper.
||When palm nuts is cooked till soft, pour only palm nuts without water in to a mortar and pound with pestle. Pound till fleshy part of nuts have been reduced to mesh.
||Sieve out liquid content of the mesh pounded. Pour this into the cooking pot and allow to cook till 10 mins.
||Add fresh pepper, banga soup spice and other seasonings like Maggi, grounded crayfish, and pinch of salt.
||Add fish and meat stock. Allow to cook for 5-10mins..
||Serve soup with any swallow of your choice.