Wash and parboil palm fruit till it’s tender and cooked through; this should take roughly 30mins depending on your burner

Drain palm fruit and place in a mortar; pound till you shred out the palm fruit skin, while you are at it, boil water for the extraction and set aside

Add boiled water into the palm fruit and stir; (be careful not to hurt yourself) and sieve out the juice once you are done, heat up the juice and allow it cook till it starts to concentrate, (you can decide to parboiled your meat in the palm fruit juice or separate, I prefer separate so I can spice my meat to my taste)

Wash goat meat, offal, stock fish and parboil with little water spice with salt, knorr cube and pepper allow to cook till it’s tender halfway add the kpomo and snail reason is to avoid over cooking it

In a small pot, wash coco yam and cook till it’s tender; remove the back peel and pound in a mortar adding a little palm fruit oil to help ease the pounding and avoid lumps. Once you are done set aside

Once the palm fruit is getting concentrated add the cooked meat and the dry cat fish after washing it allow it cook for 10mins, then add the coco yam this will help thicken the soup

Shred Oha leaf with your hands and not with a knife (myth not verified) dice uziza leaf; wash the leaf separately and set them aside

Add crayfish, pepper, knorr cube, ogiri and salt stir after about 5mins add oha leaf and uziza leaf immediately after stir and turn off heat

Serve with hot yellow eba