My hubby loves okasi A lot. So you have to boil the Cocoyam first. Allow it to be done to peel off the back, put in a mortal and pound with a little till your desired smoothness. Add a little oil to it, and set aside.

Boil your meat, stocks in a pot with a little water,Allow it to boil properly till it gets soft then add the pounded Cocoyam into it and add a little oil to give it the redness or colour you want.

Allow to boil well and add every other spice written above.

Lastly add your okasi and ugu leave it for 3mins and it's ready to serve