Rinse the white rice thoroughly in a colander until the water runs mostly clear.

Blend 4 garlic cloves, spring onion, coriander leaves, green bell pepper, black pepper, salt, lemon juice, and neutral cooking oil into a smooth nokoss marinade.

Score the sea bass and rub it with most of the nokoss marinade, reserving 1 teaspoon for the soul base.

Let the marinated sea bass rest for 20 minutes while preparing the sauces.

Blend spinach leaves, okra, 1 tablespoon soumbala powder, and 1 garlic clove into a coarse green beugeth sauce.

Heat palm oil in a large pot and sauté the chopped onion until softened.

Stir in the remaining soumbala powder, 2 garlic cloves, reserved nokoss marinade, and chili pepper to make the soul base.

Add the green beugeth sauce and cook it over medium heat for 8 minutes, stirring regularly.

Place the marinated sea bass, shrimp, dried fish, and dried crayfish into the green sauce.

Cover the pot and simmer the seafood in the sauce for 15 minutes until the fish is flaky and the shrimp are opaque.

Transfer the cooked seafood carefully to a serving plate and keep it warm.

Add the rinsed white rice and 1 cup water to the remaining sauce, then stir once.

Cover the pot and cook the rice over low heat for 18 minutes until tender and the liquid is absorbed.

Fluff the green rice and serve it with the sea bass, shrimp, and lime wedges.