Cut and wash the water leaves. Put into a colander and leave aside for water to drain

Blend half of the crayfish. Pound the remaining with the habenero peppers and half of the onion.

Wash the stockfish head with hot water, put into a pot with the washed meat. Season with the remaining onion, seasoning cubes and half of the pounded mix

Allow the meat and stockfish to cook well and the stock to reduce till almost dried.

Meanwhile wash and chop the kpomo and add to the cooking meat when it's almost done.

Once the stock is almost dried, pour in 1 cup of palm oil and the water leaves

Do not cover the pot

Once it starts to cook, add the remaining pounded mix and the ukazi (ukazi should be ground in the market or pounded thoroughly)

Stir, cover the pot and allow to cook.

After 5 minutes, add the periwinkles, check for seasoning. Add more palm oil if necessary and pour in the ground crayfish

Allow to cook on low heat for about 10 minutes.

Serve and enjoy with hot pounded yam.