Wash and boil the meat, kpomo and fish, seasoning with salt, pepper and stock cubes.

Allow the meat stock to dry remaining about one cup

Remove the fish to avoid smashing it in the pot

Mix the thickner with a little oil and put in the meat stock

Add the shredded shoko leaves and the remaining oil. Leave it to boil for a few minutes

Adjust seasoning, add back the fish and bring down the soup.

Enjoy with fufu or any other swallow of choice