Ademe/Jute leaves soup – how to make Molokai/jute/ademe/ewedu soup

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INGREDIENTS:

* 1 lbs filets of salmon season with salt and bake till firm and golden brown
* 2 blue Crabs, 8 jumbo shrimps (use any seafood of your preference)
* 2 Scotch bonnet chili
* 1 tbsp Ginger paste
* 2 cloves garlic
* 2 large onions (chop 1 & 1/2, and add a handful to blend for stew base, another handful for boiling leaves, rest for frying in oil, and last half for garnish)
* Jute leaves
* 6 okro fingers blended with water
* A few tbsp palm oil (optional)
* Small piece of Fermented and cured fish. Substitute with 1 tsp Shrimp paste, Or fish sauce
* 1 tbsp crayfish powder
* 1 bouillon cube
* 1 tsp dawadawa AKA locust bean
* Smoked fish
* Water (adjust amount to your preference)

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