How To
If you're using stockfish, dry Catfish, rinse them thoroughly with warm water and set aside. If it's the hard stockfish, put in a bowl, add warm water to it for sometime to reduce the hardness

Make sure to slice your leafs and rinse thoroughly. Keep in separate sieve to drain water before you proceed with your cooking.

Have your meats cleaned thoroughly. Steam the meats with seasoning cubes and salt as needed

Make sure the water is reduced considerably or no water at all, at the end of the steaming.

Blend your pepper and crayfish with very little amount of water or use dry blended pepper and crayfish.

When the meat is done, add the blended pepper and crayfish to the meat.

Add the stockfish, dry fish, bonga fish, Locust bean if using to the pot contents.

Add palm oil and stir to combine.
Cover the pot, and to steam further for a little time

Add the water leaf at this stage and allow to steam. Don't cover the pot again. Stir to combine

The water leaf will give you the little water you need to absorb the pumpkin leaf.

Add the pumpkin after about two minutes. Don't cover the pot

Add your cleaned periwinkle to the soup.

Allow to steam further until fully incorporated.

Add seasoning cubes and taste for salt.

You may not need much salt because of your seasoned meats. So watch it...

Drop from heat when fully cooked with the oil showing up.