Cook meat, kpomo, stockfish with onions, pepper, salt and seasoning cubes, bayleaves till done then seperate meat from stock, sieve stock and set aside.

Put waterleaves in ur Cooking pot and allow to boil out its water to dry, add the stock, crayfish, pepper then add the meat stock and allow to cook, when properly cooked add your dry fish, palm oil and balance the seasoning where less and add ur ugwu lastly, stir and turn off heat immediately.

Serve and enjoy it fresh and hot with preferred swallow.