For Nkatebe pour hot water over the dried fish and wash. Then pick the meat into coarse pieces with your fingers.
Wash the vegetables. Dice the okra and melanzani, cut the tomatoes into quarters. Chop the onions and garlic.
Bring water to a boil with bay leaves and salt. Add garlic, okra, onions, paradeis pulp, melanzani, tomatoes and chilies and bring to a boil. Add the fish meat, peanut butter and palm cream, season heartily with pepper and simmer over medium heat for 30 minutes. Nkatabe is ready when the oil floats on the soup.