Delta-style palm nut soup flavored with beletete leaves and aidan fruit.
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Boil the assorted meats with chopped onions, one seasoning cube, and salt until tender, reserving the stock.
Place the palm nut concentrate in a large pot, add 4 cups of water (or meat stock), and bring to a boil until the oil starts to separate on the surface.
Add the Aidan fruit and the blended scotch bonnet peppers to the boiling palm nut base.
Stir in the Banga spice blend and the ground crayfish, allowing the flavors to infuse for 10 minutes on medium heat.
Add the cooked meats and the fresh or dried fish carefully to the pot to avoid breaking the fish.
Simmer the soup until it thickens to your desired consistency and the oil floats clearly on top.
Sprinkle the crushed Beletete leaves over the soup and stir gently.
Adjust seasoning with the remaining cube and salt, then simmer for a final 2 minutes before serving with starch or pounded yam.
