Wash your bomo, beef and stock fish. Put in a pot add water and put on fire.

Add seasoning and daddawa.

Add your stock fish and prawns.

Add your dry fish and cray fish. And continue to cook.

If the meats are well cooked, turn off the heat.

In another pot, put your palm oil and put on fire then add your grinded hot and large pepper and fry

Then add your ogbono and turn, if well fried, then add your meat with the sauce inside and mix well. Put your finely chopped ugu leaves.If it draws well off the heat and serve.