Blend your melon in a dry mill, then soak in blended onion and water

Season your meat with knor cubes and Benny then boil till tender, half way boiling your meat, throw in your stock fish into the meat.

Blend your fresh pepper and shonbo then fry separately in palm oil

Heat palm oil in another cooking pot, then add your blended melon, start to fry and stir with care so you don't break up its lump, fry for about twenty minutes on low heat, then combine with your fried pepper and shonbo, then continue frying for few more minutes

Pour in your meat and meat stock, add a little more water if necessary and continue cooking

Add your crayfish, ogiri, dry fish and bitter leaf

Cook till the soup thickens, taste and adjust the taste.

Add ugu leaves, cook for few seconds then bring down