Pèpè Soup

• 1 bunch spring onions (young or new onions)
• ½ bunch Guinea sorrel (see

Preparation

Cut the spring onions into quarters. Pick and finely chop the sorrel leaves. Top and tail the okra.

Scale the fish and gut them through the head, then rinse and cut in half. Peel the prawns, keeping the heads and tails intact. Break the crab pincers and peel carefully. Season the fish, prawns and crab pincers with 2