DELICIOUS BANGA SOUP - One of Nigeria's mouth watering dishes

This is another well known Nigerian Recipe which some call Palm-Kernel or Palm-nut soup. This soup is common to the Delta, Edo and Igbo People of Nigeria. The recipes for this Nigerian soup are:
(1) 500g / l1b Assorted parts of meat
(2) 225g / 8oz stockfish (pre-soaked)
(3) 225g / 8oz bushmeat (washed)
(4) 1kg / 2Ib oil-palm nuts
(5) 225g / 8oz ground crayfish
(6) 1pt stock or water
(7) 100g / 4oz ground pepper
(8) 1 onion (sliced)
(9) salt to taste

Wash the meat and put it in a large pot, add a drop of water or stock season with salt and ground pepper and boil for 30 minutes or until tender.
Add the smoked fish and stockfish, cook for another 10 minutes. Prepare the oil-palm nut to extract the oil by boiling the washed nuts for 20 minutes until soft. Remove from water and pound to remove the oil. Pass through a sieve to separate the kernels from the chaff. Pour the strained pulp into the meat together with the ground pepper and onions. Sprinkle the crayfish and cook for 15minutes until the soup is fairly reduced and thickened to coat the back of spoon. Check seasoning and serve with pounded yam, starch, semovita, garri or even rice.
Note:
Fresh fish crayfish and shrimps could be used instead of meat. Some quantity of Scent leaf should be added to spice it up.