Wash the cocoyam thoroughly, put in a pot, add water and boil till soft. Pound in a mortar and set aside

Soak the stock fish in hot water for about 15 minutes. Wash thoroughly and put in a pot.

Wash the goat meat thoroughly and put into the pot with the stockfish

Pound the pepper, half of the onion and crayfish in a mortar. Put quarter of it in the pot of meat and set the rest aside.

Chop the remaining onion into the pot of meat, add 2 cubes of royco goat meat and a little water. Set on heat and boil for 15 mins.

Add more water to the boiling meat (enough for the quantity of soup you want), add the remaining pounded pepper mix, the remaining royco cube, the palm oil, pomo, smoked fish, a spoon of salt and the ogiri. Cook for another 10 mins. Ensure the palm oil dissolves and blends into the soup completely.

Scatter the pounded cocoyam round the soup, reduce the heat and allow to cook till cocoyam dissolves and the soup thickens.

Wash and Chop the uziza

Remove the oha leaves from the sticks, wash and roughly chopped using your hands. Do not use knife as this blackens the oha leaves

Add the periwinkles, uziza, oha and crayfish powder to the soup. Stir, taste for seasoning and turn off the heat.

Enjoy with fresh fufu.