Add ukpaka in the cooked stockfish with fresh pepper, seasoning, tablespoon of palm oil and salt. Allow to boil very well. I don't use potash hence the use of stockfish water

Soak the dry abacha in a luke warm water and remove immediately to avoid it being too soft. Cover while in a sieve for 5mins so as to allow the heat to help get the consistency required

Add ogili, fried dry pepper, palm oil, a cube of seasoning, very small amount of fried crayfish, mash all together in a mortar, add the abacha and mix all together, check to correct the taste