Katakou au Poisson Frais (Palm Soup Base with Fresh Fish)

Ingredients:

2 large, firm, freshwater fish (eg Nile perch or tilapia)
500g palm nuts
1kg cracked corn kernels
2 fresh, hot chillies, pounded to a paste
2 Maggi shrimp cubes (or fish stock cubes)
salt, to taste

Method:

Wash the palm nuts, place in a large pot, cover with water and bring to a boil. Cover the pan and cook for about 40 minutes, or until the flesh of the nuts are tender.

Drain the palm nuts, place in a mortar and pound until the pulp separates from the kernel. Discard the kernels, place the pulp in a bowl and cover with boiling water. Stir and allow to sit for 20 minutes then strain the liquid free from the pulp. You now have your kakakou (palm soup base).

Prepare the fish by gutting, de-scaling and washing then place in a cooking pot along with the chillies. Crumble over Maggi (or stock) cubes then pour over a little water and bring to a boil. Now pour over the palm soup base, bring to a simmer, cover the pot and cook for 40 minutes.

Crush the cracked corn kernels in a mortar then wash and drain them. Add to the stew, adjust the seasoning and cook for about 30 minutes, or until the cracked corn is tender and the stew is thick.

Serve hot.