Wash and steam your beef adding onions and cubes of know.steam for 20mins,depending on how tender your meat is. Also boil the shaki to soft in another pot. Add a little chunk of stockfish into the meat stock and steam for another 15mins.

Add your sizeable diced kidney meat alongside your Dryfish. Pour in some qty of water of your choice considering the qty of soup you wish to achieve. Add your grounded crayfish mixed with yellow pepper, add 2 full cooking spoon of red oil. Cover the pot and boil for 20mins

Add your chopped okoro with the Uziza leaf,stir and cook for 3mins. Add salt to taste and cook for another 2mins. Add your ugu leaf, stir immediately and bring down your pot after a minute for the vegetable to retain it's nutrients and colour.

Serve with hot Eba or pounded yam/ any swallow of your Choice.