Before you cook your Bitterleaf

Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.

Boil the cow tail till it's soft to chew, add your stock fish and dry fish cook till they are well done, add three knorr cubes Then set aside

Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms together with your uziza seedto a smooth paste

Boil the palm fruit for 20 to 30 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice using a sieve

5. Boil the juice for about 15 minutes till it becomes thick.

Add the dried fish, stock fish,grounded crayfish mix, precooked meat, ground pepper and salt, Cocoyam in small lumps and ogiri to taste.

Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.

NB : If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves but you need to first of all make the bitter leaves soft and fresh again before adding them to the soup.

If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour