Prepare ingredients, peel, wash and grate wateryam and cocoyam, mix them both with salt Nd seasoning cubes and set aside. Wash vegetables, blend pepper, dice onions, wash amdry fish, cut the tail of the shelled perewinkle and wash till clean and set aside. Steam meat with onions, pepper and seasonings.

Put small palm oil in d pot Nd turn for it to circulate so it doesn't burn while cooking, den pour in shelled perewinkle and arrange to cover the bottom of d pot to help the wraped yam not to touch the bottom of the pot. Then start wrapping the cocoyam with the green leaves

When finished, boil water, add all proteins, crayfish, onions, pepper, meat stock, salt Nd cubes then pour the boiled water till its a little above the wrapped food and place on the fire then cover the pot.

Allow to boil out for abt 5mins then use a spatula to lift a little from the bottom for water to sink down and then add a little more water, cover to boil for 2mins and then add palm oil, allow to boil very well before using the spatula to stair properly, by then the tied yams would have taken a firm shape, turn for everything to mix evenly and then use a knife to cut through the yams from one end of the pot to another so the wrap yams come out in smaller sizes from the way they were tied.

When done, taste to be sure everything is appropriate and if yes, slice the scent leaves and pour lastly, stair on low head and put down once evenly spread.

Knock yourself out with the end result.