Wash the meat, boil it. When it is cooked add the stockfish and dry fish then set aside. Wash the cocoyam very well to remove sand because you are boiling it with the back. When it is soft peel it and put in a mortar and pound to a smooth paste add little palm oil and pound together. Add more water and palm oil to the pot of meat and fish on the fire. Add the pounded cocoyam and allow it to dissolve.

When the cocoyam dissolve, used small water to dissolve ogiri (local maggi) and add, add pepper, crayfish seasoning cube and salt to taste,

Wash the bitter leaf very well to reduce the bitterness and free from sandy particles and add to the boiling pot. Allow it to simmer for 3 minutes.

Hulalahhh...... Your bitter leaf soup is ready.

Put water in a pot allow it to boil add your yam flour and turn as if you are making EBA but turn it while the pot is on fire.

Serve while its hot.