Wash meat, dry fish and stockfish, chop onions, blend fresh pepper, cut the bottom of the shelled perewinkle, wash clean and parboil, set them aside

Boil meat with onions and pepper, salt and seasoning, add the stockfish and allow to cook well then set aside.

Wash waterleaves very clean, and set on the fire for it to boil and dry it's water off, pound afang leave till its looking tiny in pieces, when the water is dry out the meat stock, crayfish, pepper, seasoning and allow to cook, when it boils out, add the meat and every other protein and the perewinkle then add palm oil, cover and allow to boil.

After some time, add the pounded afang, stir to mix properly and bring down from fire.

Serve with any prefered swallow