Cook your cocoyam, when it's done pound and set aside. Boil hot water and soak your dry fish and stockfish.

Add more water to the stock and start cooking. Add red oil, pepper, knorr cubes, crayfish and cook a little.

Add the pounded cocoyam bit by bit for easy dissolving. Add the Ogiri. Cover the pot and allow to boil.

When the cocoyam must have dissolved, add your meat. Wash your uziza leaf and add.

Add your oha leaf, add salt allow to cook for some minutes. Your soup is ready. Serve with fufu or any of your choice.