Wash the goat meat thoroughly and put in a clean pot. Add 2 seasoning cubes and half of the onion. Add 1/2 cup or water and cook till done. Add the pomo too.

Wash and debone the fish and set aside

In your dry mill blender, grind the ogbono and okpei together.

In a mortar, pound the pepper, remaining onion and crayfish.

Boiled a cup of water

Put a clean pot on fire and set on the lowest heat. Pour in the ground ogbono, mix with a spatula and pour in a little of the hot water. Stir and mix thoroughly then add more hot water and keep stirring.

Repeat this process till you get a thick slimy paste then pour in the meat and stock. Also pour in the pounded pepper mix and the fish. Stir well and cover the pot. Increase the heat a little and allow to simmer.

Meanwhile wash the ukazi leaves and add to the soup. Stir to combine and allow to keep simmering. Add water if it's too thick. Add the remaining stock cube and salt. Allow to simmer for another 5 mins.

Wash and chop the uziza leaves and add to the soup. Check for seasoning and adjust where necessary.

Turn off the heat. Serve with swallow of choice.

Enjoy.