First of all you have to prep your ingredients: Wash your bitterleaf till the bitterness is almost gone, It should still be slightly bitter tho. It's best to dry your leaves in the sun for an hour or so before washing to prevent them from scattering too much.

Next, wash your cocoyam thoroughly and boil without peeling. When it's done, peel off the skin and pound into a smooth paste.

Boil your meat and fish with salt, Seasoning cubes and onions. When your meat is almost done, add your blended pepper and crayfish and continue cooking.

Mix your palm oil with the cocoyam paste and add into the soup bit by bit, stirring after each addition. Add your Ogiri and cook for a few minutes till your cocoyam has completely dissolved into the soup.

Add your bitterleaf. Taste for Seasoning and adjust to suit your taste. Cook for about 3mins and turn off the heat. Your ofe onugbu is ready!