First pick ur Atama leaves, wash n slice it n keep.

Boil ur Banga (palm fruit) to soft n pound it with mortar. Boil hot water n pour on it, filter it clean n keep

Pick ur water leaves, wash clean n cut it n keep

Boil ur meat n stockfish head n keep. Wash ur dry fish, stockfish body n keep. Pound or blend ur pepper, crayfish n keep. Also wash ur uyayak well.

Put pot on the fire, pour ur filtered Banga into the pot, add d small water leaves, put uyayak, put the stockfish head n cover the pot to boil for some times.

Then add ur stockfish body or ear, dry fish, crayfish, pepper, maggi, cover it few minutes n add ur wash atama leaves into it, add ur, cover it for some minutes, open n stir, taste it to see if everything is OK, then add ur small equsi to thicken it a bit, like I said, its optional. Cover it like 3minutes. Open it n stir n bring it down.

Serve with either pounded yam, EBA, semi or starch.