Leave the vegetables in water with a teaspoon of salt for at least 30minutes before rinsing twice.

Cook the beef and stockfish with onion,salt and stock cube.cook for 20minutes that is with intense heat.

Now add 3 cups of water and red oil to the meat and cover it to boil for another 8-12mins.

Blend the achi and sprinkle inside stir with a wooden spartula to make sure no lump is formed.

By now the soup will be thick if is too thick add more water.

Put crayfish,salt,fresh pepper,stock cubes, after 5minutes add the ugu.

Immediately the ugu enters turn the soup and bring it down.