Wash your goat meat. Soak the stock fish in hot water for 15 mins. Wash thoroughly and put in a pot with the goat meat. Add 2 stock cubes and half of the onion. Boil.

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

Pound the cocoyam and set aside

Wash the bitter leaf thoroughly and set aside

Pound the pepper, remaining onion and crayfish.

Once the goat meat and stock fish cook, add enough water for the soup then add the chopped pomo, pounded pepper mix, Salt, palm oil, ogiri and 1 stock cube

Cover the pot and allow to cook till the palm oil mixes well with the stock.

Add the pounded cocoyam, reduce heat, cover the pot and allow to cook.

The soup will start to thicken. Add the washed bitter leaf taste for salt, cover and allow to simmer for about 10mins.

Enjoy with swallow of choice