Pound your uziza seed(in yoruba its called iyere)and onions or you can blend season your goat meat with it,add your washed stock fish,add maggi,salt, and boil.please cook your meat very well for easy chewing..oh my God..smiles.on the other hand wash the ede(the cocoyam its different from the cocoyam we eat) and boil it with the skin and let it get very soft such that when you press the skin the ede(cocoyam) will pop out once you get it Pound it to be very smooth,you can use a food processor.

Wash the dry fishes and debone as much as you can,buy as mush dry fishes as you and stock fish it gives the soup a very good tastel.wash and set aside............wash the ugu leaves and slice them,buy already sliced okazi leaves the woman cleaned the leaves before slicing so i did not wash.....but you can washing oooo...if u like........blend cray fish and set aside.

ONCE the goat meat is soft add some good amount of water,the water you will use in cooking the soup,allow the water to boil for like 5 to 7mins,now add you washed dry fishes,crayfish,,cameroun peppers or yellow pepper(this particular pepper has a very nice aroma in the soup,allow to boil for 5 mins,add palmoil,allow to boil for 5 mins,

Now add the pounded ede(cocoyam) by scooping little like you do when frying akara..allow it to boil such that it will melt itself into the soup,add salt and taste if you neeed more seasoning you can add.Now add you ogiri (i used 200 naira worth of ogiri it gives it a good taste).....if you see the soup is too thick,you can add water.o cook for 3 miss.you can now add your sliced ugu leaves anf okazi leaves,allow to boil for like3 to 5 mins..i love my leaves to be soft cause of my hubby.

You can buy all these things from those local market where igbo women sell stock fish and the likes....this how the soup looks like.the ede cocoyam thickens soup so if the soup is too thick you can add some water to loosen it up a bit..not too much water..Gracias..enjoy