Wash off the sands from the cocoyam and boil for 30minutes

Soak the bitterleaf in water with salt at least for 5minutes and rinse off twice.

Onces the cocoyam is done,peel and pound.pound till is smooth and add a teaspoon of red oil and pound it lastly to mix it up very well.

Wash the snails with alum and warm water.cook with dry fish.add salt and maggi cubes.

Pour in more water and red oil to the meat and red oil and allow it to boil very well.

Mould the cocoyam in balls and add to the soup.

Cook it for 20minutes,by now it will be thick add crayfish,salt,yellow pepper and ogiri.

Cook it for 15minutes and add the bitter leaf.

Cook it for 4minutes.the soup is ready.