Mbanga (Palm Nut) Soup

Ingredients

 * fresh palm nuts, or canned palm nut pulp
 * one-half pound fresh fish, cleaned and cut into pieces
 * one onion, chopped
 * one clove garlic, minced
 * salt and pepper to taste
 * one beef bouillon cube
 * one hot chile pepper, cleaned and chopped
 * one pound smoked or dried fish, skin and bones removed, rinsed with water
 * two tablespoons dried prawns or dried shrimp, ground into powder

Directions

 * 1) In a large pot, bring four cups of water to a boil. Add fresh fish, onion, garlic, salt and pepper, bouillon cube, and chile pepper (of desired). Reduce heat, and simmer for ten minutes.
 * 2) Add (canned or fresh) palm nut pulp and continue to simmer, uncovered, stirring occasionally, for another ten minutes.
 * 3) Add smoked or dried fish and dried prawns or shrimp. Simmer for another ten minutes or until soup is thickened to your liking. Adjust seasoning.