Rinse the palm nut(banga) and boil in a pot till it gets soft,then you pound it very well add warm water and squeeze the juice from the pounded nut the It out,now place a sieve in a bowl and strain the banga juice out of the pounded palm nut you will get a milky oil cream as seen in the pictures. Set it side

Wash your goat meat,i always use vinegar to wash my goat meat to remove any sediment,now pound your uziza seed and use to season your goat meat,add maggi and salt and plenty onions I blended my onions and add your stock fish,allow the meat to get half cooked now add your different types of dried fishes you have rinsed allow to simmer. Now add your palmnut juice and the ataiko spice (paradise grain),cray fish,pepper,ogiri,salt,maggi and allow it to boil and cook till you see oil at the top

Meanwhile if the washed bitter leaf is still bitter,boil it for 1o mins till the bitter taste goes off and rinse.,Now slice your scent leaf and uziza leaf and blend all these 3 leaves together in a Blender add pepper,crayfish,plenty onions and let it be smooth.once it's smooth put in a separate pot and boil and add little red oil allow to boil for 10 mins.so the water will dry off.once this I done mix the blended leaves and the banga juice with meat..allow to boil for 5 to 7 mins...