Wash and boil your cocoyam corms till soft, peel and pound using a mortal and pestle, set aside.

Boil the meat, stock fish and dryfish till soft, add your pepper, ogiri, pounded uziza seed and crayfish, cook for another 5mins then add your cocoyam paste in small lumps and palm oil

Cover the pot and leave to cook in high heat till the cocoyam lumps dissolve, you can add more water if you feel your soup is too thick.

Add, your oha leaves and leave to Cook for another 2min, add your maggi and salt to taste, your soup is ready. Can be serve with semi, pounded yam or EBA.