Wash and slice the vegetable(ugu) and waterleaves separately.

Boil the stockfish and meat to tender,boil with salt,onion and stock cubes.let the stock dry up then pour in waterleaves inside and boil uncovered onces the water drys up pour in palmoil.

Stir very well and allow to boil for 10-15minutes,add crayfish,peper,salt,stockcubes.boil for all to boil and lastly pour in the vegetable(ugu).

Stir and soup is ready.