Cut the beef into desired pieces,wash and pour into the pot

Spice it with 2 cubes of knorr,1 teaspoonful of grounded pepper, 1/2 teaspoonful of salt and then a cup of water.

Steam the meat for 40 minutes

Wash the water leaves thrice,then slice the leaves. Pour the water leaves into the steaming pot.

Wash the ugwu leaves thrice also and then slice.

After 3 minutes of putting the water leaves, pour the ugwu leaves into the pot too. Cover the pot.

Wash your dry fish into a plate,also wash your kpomo (meat skin), pour into the same plate

Then pour the fish and the kpomo into the pot,add 4 teaspoonful of grounded crayfish, add 3 cubes of knorr,1 teaspoonful of grounded pepper, 1/2 teaspoonful of salt,and 1/2 cup of red oil(peak milk tin).

Then stir the soup and leave for 3 minutes. Stir the soup again and taste to ensure the ingredients are OK.

After a minute, the soup is deliciously ready to be served with any type of swallow.