Soak the stock fish in hot water for about 20 mins

Pound the pepper with half of the onion, crayfish and 3 utazi leaves.

Peel the yam, wash and cut into chunky cubes.

Wash the stock fish and the goat meat and put in a pot big enough for the pepper soup. Add the remaining onion, a spoon of the pounded mix and 2 seasoning cubes. Set on heat and boil.

Once the stock has reduced, add more water (enough for the quantity of pepper soup you want) then add the remaining pounded mix, seasoning cubes, Salt and 2 spoons of vegetable oil.

After 5 mins, add the peeled and cubed yams and allow to boil till the yam is cooked.

Wash and chop the scent leaves and add to the pepper soup.

Taste for seasoning and adjust where necessary.

Enjoy.