Wash meat, fish, stock fish, kpomo and boil with onions, salt and seasoning cubes, add water to get stock. When done, add palm oil in a pot on low heat when hot, add onion, fresh pepper, crayfish and stir, then add the okro and fry, stir at intervals till the okro draws well then add the ogbono and stir till the ogbono melts.

Then add the meat and it's stock and stir then allow to boil out, add perewinkles, crayfish and taste then balance where less and add the uziza leaves stir and take of fire.

Put water on the fire, allow to boil and add the garri, turn with a spatula and serve with soup.