(A seafood soup)
2 cups palm oil (no substitutes)
1 cup onions, chopped
1 chili pepper, crushed, or 1/2 tsp cayenne pepper
2 cups tomato, chopped
2 cups okra
1 medium eggplant, cut into chunks
1 lb fish or crab meat
1/2 tsp salt
In a large, heavy stew pot, boil the palm oil for 10 minutes.
Add onions and pepper and continue cooking on high heat for another 5 minutes.
Reduce heat, add remaining ingredients and simmer for an hour or more, until soup is somewhat thickened.
Stir from time to time.
If there is too much palm oil on the surface for your liking, skim it off with a large spoon before serving.