Wash and parboil the kpomo and meat together with the addition of a pinch of salt, onions, maggi, pepper and crayfish

Cover to boil and steam in a low heat.

Then add your finely chopped water leaf to the boiled stock

Then stir and cover for 5mins

Then add your vegetable or you call it Ugu leaf into the pot, check and add salt if needed

And cover for another 5 mins

Then stir and bring it down from fire when soften and your vegetable soup is readddddddddy.