– 1 400 g can palm nut concentrate
– 5 to 7 cups of water
– 1 to 2 Oburunbebe sticks
– 1/2 cup dried crayfish, blended
– 2 to 3 Scotch bonnet peppers, blended
– 1 onion, blended (optional)
– 1 200 g pack stockfish
– 1 to 2 tbsp Banga spice
– 1 seasoning cube
– Salt to taste
– 1 to 2 tbsp Beletete leaves
– 1 fresh catfish, cleaned