Banga Soup with Eba(garri)/Pounded Yam/starch

Ingredients:

600g of assorted parts of meat (beef, liver, kidney, intestine etc)
1 medium size onion
1 cup of ground crayfish
250g of okra or ground melon
Ground pepper and tomatoes
1kg of oil-palm nuts
1 medium sized bush meat
1pt of water or stock
300g of stock fish
Salt to taste
A handful of bitter leave
Seasoning (curry, thyme and white pepper)
2 cubes of knorr chicken

Method:

Slit the intestine open and wash it with alum or lime to reduce its slipperiness then wash it with the other parts of meat and cut them in small parts, pour it in a pot and add some water or stock, add 1 cube of knorr chicken, some salt, 1 tea spoon each of curry, thyme and white pepper, add some sliced onions and boil till it becomes tender. The stock fish should have been washed and soaked over night, then wash the bush meat and pour both the pre-soaked stock fish and bush meat into the pot containing the assorted meat and boil for another 20 minutes. Thoroughly wash the oil palm nuts, pour it in a pot and boil until it becomes very soft, this enables the oil to be easily extracted from the oil palm fruits. Remove the oil palm fruits from water and pour it into a sieve for the water to drain off. Pour the oil palm fruits into a mortal that has been washed and use a pestle to pound it to separate the oil. Pour the pounded oil palm fruits into a sieve to separate the palm kernels from its chaff. Slice the okra and set aside. wash the bitter leave in salt water and shred it, pour the strained oil into the meat, add the ground peppers and tomatoes, sliced onions and okra or ground melon, add the crayfish as well as the shredded bitter leave, add the remaining cube of knorr chicken and cook until the soup thickens, taste for salt and serve with eba/pounded yam/starch.