Mix the palm fruit extract with hot water, stir to dissolve, strain and set aside.
Pour cow hide into a saucepan over medium heat, add smoked shrimps, smoked herrings, stockfish, diced onion, garlic, ginger, salt, water, stir and let simmer for 2 minutes.
Add onion, scotch bonnet pepper, tomatoes, palm fruit extract, juice, stir and bring to a boil for 30 minutes.
Take out the vegetables, blend into smooth mixture, pour into the soup, stir and let simmer.
Add smoked tuna, smoked mackerel and adjust salt to your taste.
Allow to simmer for 5 minutes, then add the mushrooms and let simmer for 5 minutes.
Assorted palm nut soup ready to serve.