Boil the pomo and stockfish.blend ogbono to be smooth.bleach palmoil and fry the ogbono stir with a spartular for 5minutes and pour in the boiled pomo and stockfish with his stock and more water.boil for 15minutes uncovered.

Blend in crayfish,pepper,okpei,boil for 10minutes add maggi seasoning,salt,boil more and slice the uziza leaves and pour in stir and pour in washed periwrinkle.stir and turn off heat.