Atama soup

Instructions

1. Cook the beef in water with the onion and salt for 40 minutes.
2. Boil the fresh palm nuts for 20 minutes, then crush them and strain the thick juice to add to the stock.
3. Add the fish, crayfish and crushed chillies, then simmer for 10 minutes.
4. Stir in the palm juice and shrimp powder, then mix until the colour turns orange.
5. Add the chopped atama leaves and cook for 5 minutes, until tender.
6. Season with the pepper, ginger and salt, then serve hot with the foufou.