Wash assorted meat thoroughly with boiled water and parboil with onions and maggi for 10 minutes. You can continue cooking until it is soft enough for consumption.

Cook the cocoa-yam until it is soft; peel off the back and pound with a mortar and pestle until you have something soft and seedless then set aside.

Use hot water to soak the dried fish and stockfish separately for a minute and wash thoroughly, then set aside.

Now wash the bitter leaves until the bitter taste is washed off and set aside.

Add a teaspoon of salt (or according to how you consume salt), the washed dried fish, stockfish,Ogiri and crayfish/pepper to the boiling meat in the pot

Then add the palm oil, stir and allow to boil for 10 to 20 minutes.

As the meat, fish, and stockfish boil together add the soft pounded cocoa-yam and allow to dissolve.

Add the bitter leaves, maggi and more salt (optional) to taste then cover and cook for five minutes.

Ur soup is ready, enjoy with pounded yam or any swallow of choice