Boil the palm nuts (akwụ) till a bit soft

Pound in a mortar and wash with hot water (to remove the oil easily)

Sieve the palm nuts and extracted oil (watery) into a pot

Boil the extracted oil for fifteen to twenty minutes (or till it's not too watery)

Blend crayfish, onions and peppers (preferably in a mortar so as not to add more water). Pour plended mix into boiling broth and cook for a few minutes

Add stock fish fillets or dried fish, and meat or chicken

Add salt and knorr to taste

Cut scent leaves and ugwu and add to soup. Leave for three minutes

Soup is ready to eat with boiled rice.