Pour Palm oil into a pot and set on fire,add onions fry a little and add grated Scotch bonnet and red pepper fry for about 10mins,add the kpomo,dry and stock fish stir well

Add curry and thyme stir and add the water leaf lock the pot and allow it to cook a little

Add seasoning,stir and add the ogu leaf allow it to cook until done,serve with semo or tuwon shinkafa,pounded yam etc