Peel the cocoyam and soak in salt and water.

Grate the cocoyam use the tiny part of the grater.salt the grater mixture and wrap in leaves.

Place stems on the pot and add water onces is boiling place them inside the pot.

Boil with low heat for 30mins.unwrap and is ready.

Cut the meat and season with salt,onion and maggi cubes.boil ot for 25minutes.

Toast the egusi seeds in a dry frying pan untill the seeds starts to brown a little.

Blend all the ingredients apart from the meat,smoked fish and ogiri because this soup is a smooth soup.

Empty the content of the blended into the pot and add palmoil.

Place it on heat and start stirring to make it uniform and a bit thick.

Add ogiri,and stir to dissolve.

Then pour in the fish and meat.add salt and maggi cubes.cook for another 5minutes

It will turn yellow and ready to be enjoyed.