Cut and wash fish in warm water. Sprinkle with lime and wash again.

Put fish in a bowl the add Salt, seasoning cubes, pepper and onions. Cover with a cling film and put in the fridge for 30 minutes.

After 30 minutes, bring the fish from the fridge and you're ready to begin the cooking proper.

Wash a pot and put on fire. Allow to dry and then add palm oil.

Allow oil to heat for about 2 minutes and then add the diced onions and tomato puree.

Stir for a while until the tomato looses its soured taste.

Add some water, Salt, seasoning cubes and pepper. Cover and allow to steam for 3 minutes.

Gently pour the fish into the pot, cover and allow it cook for 8-10 minutes (do not stir)

After 8-10 minutes, open and stir gently with a wooden spoon. Add okro, ozuza leaves and the periwinkle.

Allow to steam for 30 seconds, then turn out the heat and your soup is ready.