Cut,season and boil the fish.bleach palmoil and fry in the fish in it.

Boil the stockfish with salt and onion to be tender. Add water and palmoil to boil very well then add the blended Ogbono stir in so that it will dissolve very well.

Leave the pot uncovered.boil for ten to fifteen minutes,add salt,fresh pepper,crayfish,salt,fried fish,knorr cubes,okpei and uziza seeds(blended) boil very well.

Cut the uziza leaves and pour in stir and turn off the heat.