Boil goat meat, stock fish, panla, and kpomo with seasoning, salt, and blended onion until tender.

Heat palm oil, add blended ogbono, and stir until dissolved.

Add blended pepper, crayfish, ogiri, and oziza seed. Stir well.

Pour in the cooked meats and stock. Simmer for 5 minutes.

Add periwinkle and simmer for 3 minutes.

Add okro last, stir, and cook for 2 minutes to keep it crunchy.

Serve hot with poundo or eba.