Boil the stockfish with maggi,salt and onion for 20minutes then rinse the pomo and pour in after 15minutes both are done.

Add 2 cups of water and red oil then cover and allow it to boil for 8minutes.

Blend the crayfish and fresh pepper and add with salt and maggi cubes.

Rinse the scent leaves and slice.

Pour in the scent leaves and stir then turn off the heat.