Wash and cook cocoyam till soft. Then pound to make a paste.

Wash beef and stock fish thoroughly and place in a pot, add one seasoning cube, add salt and water. Cook till it's done

Grind yellow pepper and crayfish. set aside. Also wash oha leaf and uziza, cut and set aside.

Pour the meat stock together with the meat and stock fish into a clean pot, add a little more water depending on the quantity of soup you want.

Add red oil to the mixture, add the pounded cocoyam. Cover and cook for 5minutes, then add Ogiri and cook till the cocoyam melts away.

Add seasoning cube, crayfish and yellow pepper and cook for a while.

Break the smoked fish and add to the soup. Add uziza as well and cook for 2minutes.

Finally, add the oha leaf to the soup and cook for 3minutes. Bring down and serve with pounded yam or garri.