Wash and boil cocoyam with skin

Wash and boil the palm kernel till soft.

Pound in a mortar and wash to extract juice using lukewarm water.

Boil the meat, stockfish, with salt, seasoning cube, gatlic and 4pieces of yellow pepper.until water dries. Add the extracted juice and allow to boil.

Peel the skin of the cocoa yams, pound or blend but ensure you add some drops of oil to make it easy cos it can be very sticky.

Add the pounded cocoyam paste and allow to boil.

Remove the oha from the stick, use your hands to pieces it to desired size. Wash and slice the oziza leaves.

Dissolve the ogiri in a little water, add to the pot and stir. Add pepper, crayfish and the oziza leaves. Taste for salt, add the oha stir and allow to simmer for 2mins.

Please note the cocoyam is a thickener so it should it be too thick. You can add water if need be.

Served with akpu.