Wash your meat, fish, and stock. Season with knorr cubes and salt. Leave to boil for 20minutes. Blend your pepper, uziza seed, utazi leaf, and crayfish. Pound the Ehuru(native seasoning) and add to your boiling meat. Drop a teaspoonful of palm oil and allow to boil. Then, make a small paste from your boiled yam and add to the soup as thickener. Allow to boil for 5munites. Add the uziza leaf, stir and turn off your heat.

Cut and boil your yam till very tender. Pound in a molter. Keep adding hot water from the boiled yam and keep pounding all the lumps disappear and it becomes fluffy and soft.

Serve hot with chilled natural juice.