Boil the goat meat to be soft with a pressure pot tranfer to a normal cooking pot add stockfish water enough for the soup and palmoil (pls dont cover)

Sprinkle in the blended ogbono and stir well to avoid lumps continue boiling for like 15minutes,then put salt,crayfish,okpei,camerooun black pepper and maggi cubes.boil on when you taste and is ok.

Put the uziza leaves and stir the soup is ready.