In a medium-sized saucepan, add meat, salt, garlic, smoked paprika, black pepper, onion, and water (enough to barely cover, adding as needed). Cook until tender, approximately 30-40 minutes. You can halve this process by using a pressure cooker or instant pot. Reserve beef stock.
If using palm nut concentrate, skip to instruction 5.
If using fresh palm nuts, place palm nuts in a large pot. Add water to cover the palm nuts and boil until tender (about 1 hour).
Place the cooked tender palm nuts into a mortar and pound to extract the pulp. Transfer them to a large bowl or pot and add 4 cups of hot water, then strain to separate the skin from the pulp. Place the palm nut concentrate in a pot.
If using the canned palm nut concentrate, dilute the concentrate with 2 cups of water and add to the pot.
Add the reserved beef stock, cooked meat, smoked fish, crayfish, beef bouillon, and salt. Bring to a boil and let it simmer for 15-20 minutes until it is nice and thick.
Throw in the chopped spinach, and adjust for soup consistency with water or stock.
Adjust for salt and pepper and simmer for 2 more minutes.
Serve over rice or kwacoco.