Mullet palm soup

Directions

1. Heat the palm oil in a pot, add the onion rings and the bitter tomatoes.

2. Season to taste with salt and add the hot chilli pieces.

3. Fry for a few minutes, or until the onions are soft then carefully work in 200ml water.

4. Season the fish with lemon juice and salt then carefully add to the palm oil mixture.

5. Cover and cook gently for about 30 minutes or until the fish is almost tender.

6. Pour over the palm oil base, stir gently to mix, bring to a boil and cook, uncovered, for 10 minutes.

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