Wash the Cocoyam and put on fire with a pot and allow to be soft.

Boil your meat stock fish dry fish with salt and knoor maggi.

When the Cocoyam is done, blend them until they are smooth.

Add it to the stocks boiled and on fire and allow to dissolve properly.

Add your red oil to it, crayfish, pepper and allow it to boil then you can add your it's leaf.

Good is ready.