Rinse the meat, add the diced onions, Cameroon pepper, seasoning powder, and salt. Stir and leave to cook till the meat becomes tender.
Add the stockfish and cook for another 10 minutes.
Remove from the meat, stockfish, and meat sock from the pot and set aside.
Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover meat stock from the boiled meat. Cover and leave to cook until the oil begins to float on top of the soup.
Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut.
Add the Banga spice, smoked fish, meat, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 minutes.
Stir in and bitter leaves. Leave to simmer till thickened to your taste.
Serve hot with starch, pounded yam, semolina, garri or fufu