Cook meat with stockfish or dry fish for about 10-18 minutes

Boil Ede until as soft as boiled yam.

Pound until a smooth consistency is formed or blend by adding hot water to the content before blending. If you're pounding, add palm oil so you can pound easily.

Remove beef and stockfish so they don't get soft.

Add the pounded or blended cocoyam into the stock and let cook. Add palm oil depending on how colourful you like your food. Add the ogiri the cooking cocoyam and cook for 20 minutes until cocoyam has fully dissolved.

Add seasoning cubes according to your taste, some blended peppers and salt to taste.

Add the Oha leaf and cook for about five minutes. Oha has awesome qualities good for the body so don't overcook the leaf. Enjoy!

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