Instructions

1. 1
   Soak the dried fish in water for at least 30 minutes to rehydrate it. Once rehydrated, remove the bones and break the fish into smaller pieces. Set aside.
2. 2
   In a large pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.
3. 3
   Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper to the pot. Stir well to combine.
4. 4
   Mix in the diced pumpkin or squash, sliced okra, and diced eggplant. Ensure that the vegetables are evenly coated with the spice mixture.
5. 5
   Add enough water or broth to the pot to cover the vegetables and create a soupy consistency.
6. 6
   Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 30–40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.
7. 7
   Gently add the deboned and rehydrated dried fish pieces to the soup. Be careful not to break them apart.
8. 8
   Continue simmering the soup for an additional 10–15 minutes, or until the fish is heated through.
9. 9
   Taste the soup and adjust the seasoning with salt, pepper, and additional spices if desired.
10. 10
    Serve hot with rice or as a side dish to accompany other main dishes.