Carefully wash the oxtails and the fish, and cut them into chunks.
Cook on a medium heat in a large saucepan.
Carefully wash the tomatoes and cut them into small dice. Chop the onions. Add the tomatoes and onions to the saucepan with the finely chopped chillies, a drizzle of oil, the ground prawns and a pinch of salt.
Crumble the stock cubes and 3 litres of water into the mixture and simmer for about 1 hour.
Gradually add the Djounglé powder to avoid lumps.
This dish can be served with banana foutou.
