Pluck the ewedu leaves from the stem rinse the plucked leaves in clean water and keep aside.

Boil water in a pot and potash as is boiling add ewedu leaves and cook for about 8mins.allow to cool a little pour in a blender and blend.

Pour in the ewedu back into the pot and turn the heat to the lowest.add salt,crayfish,locust beans.leave it to simmer for 3-5mins.is ready

Boil water in a pot,onces is boiled turn it off and gradually begin to add the amala.

Stir with a wooden stick for a while and add little water and put back to cool on a low heat for 5mins.

You can use a clean ginger to check if is too soft or too hard.if is too soft add more flour if is too hard add water.

Stir well till is very smooth.is ready enjoy with ewedu.

Wash and season meat with onion,Salt,Maggi boil till is tender.

Roast the pepper,this helps to dry off the moisture and add a Smokey flavour to the byka stew.

Retreat your oven to 200° pop the peppers in a roasting tray and roast for 30-40mins.

Blend the peppers with onion,and 2 scotch bonnet to a smooth paste set aside.

Pour same amount of palmoil and groundnut oil in a pan.add the boiled meat and fry till is brown.take meat out when is done.

Place another pot on fire,take 2cksp of the oil used in frying meat.pour in the chopped onion.fry till is transluent.

Add blended pepper mix in 3 knorr cubes.fry till the pepper mix loses its sourness and the oil starts to flow on top a little.

Add the meat stock just 2cksp allow to boil for 5mins add the meat.

Stir and let it cook for 10-15mins.