In a pot, add the dry mushrooms, the better than bouillon paste, the bouillon cube and 4 cups of water and bring to a boil at medium heat

Once the mixture has boiled, add in the tomatoes, the onion and the scotch bonnet pepper and ginger. Let this boil till the skins start to peel off the tomato

Next, remove the tomato, onion and scotch bonnet pepper and blend with 2 cups of water

After blending, strain the mixture into the pot of mushrooms. Then bring everything to a rolling boil

If you have a gas stove, you can quickly roast the prekese with an open flame. If not, you can use matches or a lighter to lightly roast it (please watch the video). Once roasted, add the prekese to the soup.

Once it boils, reduce the heat to medium-low and let it simmer for at least 45 minutes till it is nice and thick.

There will be red palm oil that settles to the top quite early, if you want to skim some off the surface and reserve it, you are more than welcome to do so.

After 45 minutes, add in your fresh mushrooms and let them simmer for another 10 minutes. For a little extraness you can add in a few whole okra (please do not cut into these otherwise it will be slimy) and let it cook with the mushrooms.

At this point, your soup is ready.

You can serve the soup with rice, fufu, or any grain of choice.