Wash and add the assorted meat with the sock fish,the seasonings and salt and enough water and cook until tender

Wash and put the cocoyam and palm kernels in the pot add water and cook until very soft

Bring out palm kernels,pound and filter them in the pot were the assorted-meat is

Remove the skin of the cocoyam and pound or blend in a smooth paste and add to the pot as well

Put them on heat and all to boil for 15 minuets

Put a little oil in the bitter leaf to make it long and squeeze and change water up to 4 times depending on how you want it

Add the ogiri,blended crayfish,the dry fish and blended fresh pepper to the boiling soup

Cover and allow to cook a little bit

Put the bitter leaf last stir and cook for 5 minuets

Then it’s ready to be eaten with any swallow of your choice