In a large pot, combine 4–5 cups of water with canned palm nut concentrate, stirring well to fully incorporate. Place the pot on medium heat and bring to a gentle simmer, about 5 minutes.

Add 1–2 Oburunbebe sticks to the pot, allowing their unique flavor to infuse. Cook on medium heat for 20–30 minutes.

Once the oil from the palm nuts rises to the surface, stir in blended onion, crayfish, and chopped Scotch bonnet peppers. Let simmer for an additional 10–15 minutes.

Gently add pieces of stockfish to the pot and cook for another 10–15 minutes, stirring occasionally.

Add the Banga spice mix, a seasoning cube, and a pinch of salt to the mixture. Let simmer for an extra 10 minutes.

Fold in the Beletete leaves and pieces of catfish, allowing to cook on low-medium heat for another 10 minutes.

Once ready, ladle into bowls and serve hot with traditional swallow, rice, or boiled yam.