Wash and boil cocoyam for 25mins. Spice and parboil goatmeat and stockfish with onion, knorr cube and salt till is soft and tender.

Wash the bitterleaf; wash till is not too bitter again and set it aside

Peel and pound cocoyam add teaspoon of palmoil, then pound cocoyam till its soft, set aside;

Add the pounded cocoyam into the boiling meat and then add palmoil as well allow it to boil for 5minutes.

Add crayfish, knorr cube, pepper, salt and ogiri. Boil it for 5minutes, then add bitterleaf

Stir soup and cook for another 5 to 7 minutes and remove from heat; serve with any swallow of your choice