Heat palm oil in a saucepan over medium heat, add fermented fish, sliced onion, stir until translucent, then add the tomato puree, blended scotch bonnet pepper, stir and let simmer for 8 minutes.
Add salt, fish powder, stir and let it simmer for a minute before adding the cow hide, crabs, stir and let it cook for 10 minutes.
Then add the smoked tuna, stir and leave to simmer on low heat for 5 minutes.
Pour the jute leaves into a saucepan, add water, salt petre, stir and let cook for 7 minutes.
Pour the cooked leaves into the stew, adjust the salt, stir and let simmer for 5 minutes on low heat.
Ademe soup ready to serve.