Wash the offals and stockfish with hot water. Put into a clean pot with half an onion, 2 stock cubes and a spoon of ground crayfish. Set on heat and allow to cook.

Wash the smoked fish and set aside. Wash the dried prawns and periwinkles and set aside.

Pound the yellow peppers, remaining half onion, crayfish and ogiri okpei and set aside.

Chop the fresh Okro and set aside. Wash the uziza leaves, chop and set aside

Once the offals and stockfish have cooked, add palm oil and more water if necessary. Also add the pounded pepper mix, smoked Titus fish and dried prawns. Cover pot and allow to cook.

Add the periwinkles, Okro and uziza leaves. Cover and cook for 1 minutes. Check for seasoning and adjust if necessary.

Turn off the heat and leave the pot half open. Serve with swallow of choice.