Cut the chicken into your favourable size, marinate with olive oil, black pepper, chilli flakes and all seasoning spice. Cover with cling film and put in the fridge overnight.

Soak your hake fish in water for about 12 hours or more to get soften, after which you drain the water and keep aside

Blend your mix of scotch bonnet, onions and cayenne, make sure it is not a smooth blend.

Grill your chicken for about 15 minutes, it looks on time cos of the overnight marinating.after grilling set aside to cool.

Put the now soft hake fish in a pot along side the cowskin, add seasoning to taste and cook for 10mins, when you are done drain out the stock and set aside.

Put veg oil in a pan on a medium heat, put your blended pepper in the hot oil and keep stiring till half cooked, add the hake fish and cowskin and continue stiring till well cooked,chop some onions and sprinkle on it, cover the pot and take it of the cooker.

Place another pot on the cooker and scoop a little out of the cooked stew into the new pot add your yaji spice, pour in the grilled chicken and stir continuously till when heated enough and take it off the cooker.

Cut your sausage into your desired size or leave it whole, put it in a skewer and fry.

Cut your cucumber and carrot to your preffered shape and sizes.

Plate your finger food and garnish with the cucumber and carrot and serve to eat.

Bon Appetite!