Blend the ogbono with okpei let it be smooth add a cup of water.

Cook the beef and stockfish till is soft..cook with salt,onion and maggi cubes.

Bleach the palmoil for 4minutes,pour in the blended ogbono and okpei stir very well for 10minutes.

Pour in the boiled beeg and stock fish and stir very well add more more water for the soup allow to boil very well.

Blend the crayfish and pepper and add,also salt and maggi cubes.

Wash the uziza leaves with salt,and slice pour it inside the soup and boil it for 3more minutes.i enjoyed mine with eba.