Palm nut soup loaded with fresh prawns, crab, and sliced okra for texture.
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Dilute the palm nut concentrate with 1.5 liters of warm water in a heavy-bottomed pot, ensuring all lumps are dissolved, and bring to a vigorous boil.
Once the oil begins to separate and rise to the surface (approximately 15 minutes), add the blended peppers, ground crayfish, and the Oburunbebe stick.
Incorporate the Banga spice blend and seasoning cubes, then reduce the heat to medium to allow the base to thicken and develop deep aromatics.
Carefully add the cleaned crabs and periwinkles first, as they require more time to infuse the broth with their oceanic essence; simmer for 8 minutes.
Gently place the catfish steaks and jumbo prawns into the bubbling soup, ensuring they are submerged but not crowded to prevent breaking the delicate fish.
After 5 minutes of simmering the seafood, sprinkle the sliced okra over the top; do not stir vigorously to maintain the okra's texture and prevent excessive sliminess.
Add the chopped scent leaves and adjust salt to taste, allowing the soup to rest on low heat for 2 minutes until the oil forms a clear layer on top.
Remove the Oburunbebe stick before serving hot with starch, pounded yam, or eba.
