Boil the pomo and dry fish(debone) for 10minutes with onion,knorr cubes and salt.

Blend the ogbono with okpei to be very smooth.

Bleach the red oil for 3minutes,pour the ogbono and okpei and stir it will dissolve as you stir.

Pour in the pomo and dry fish with 2 cups of water don't cover leave it to boil very well.

Blend the crayfish and fresh pepper and add,add salt and knorr cubes.

Slice the scent leaves and add it after 10minutes.