Season and boil assorted meat until tender; add stock fish into the pot. in another pot put cocoyam to boil with enough water, once its very tender turn off heat and pound in a small mortar and set aside; shred oha leaf, wash and set aside

Add pepper, then wash and shred dry fish into bite sized portions Let it boil with the meats until the pepper dissolves thoroughly, add knorr cube, salt to taste and crayfish then add palm oil and stir

Add Ogiri and the dry fish after 7minutes; then add the pounded cocoyam and stir till the pot of soup is mixed thoroughly with the cocoyam and then the soup would have thicken

Give it a stir and allow it simmer on low heat for 4 minutes then add the uziza leaf stir and let it cook for a few minutes about 3 to 5 minutes then turn off and serve with eba