Clean the fish then wash it with hot water, soak the stock fish inside hot water.

Scrub the canda then wash it.

Parboil the fish we the necessary ingredients. 2 cubes of maggi, one bulb of onions, pepper and salt.

Wash and slice the uziza leave, grind the crayfish and fresh pepper.

Add the stock fish in the boiling fish on fire, after 30min of cooking just the fish once the water is almost dried..add 3cups of water, palm oil and the ground crayfish.

Add the stock in the boiling fish on fire, after 30min of cooking just the fish once the water is almost dried..add 3cups of water, palm oil and the ground crayfish.

Add the ofof, allow to dissolve in 8-10 min..cook for 3min before adding periwinkles and slice uziza leave. Allow to simmer for 5 min