Soak the waterleaf with salt for at least 10minutes.then rinse and slice.do same for the vegetable(ugu)

Blend the crayfish and fresh pepper,slice the onion.

Boil the meat with stock fish till is tender and no stock is left.

Heat up red oil and pour in sliced onion after 40seconds pour in the waterleaf.

Fry till all the water in the waterleaf dries up.pour in the meat and stockfish.wash the peri wrinkle very well cut off the head and pour in.then add crayfish and fresh pepper.

Add salt and cook for 8 minutes.then add the vegetables and cook for 2minutes.

Stir very well