Wash the rice and put in a pot. Add some water and put it on fire with the pot covered

While the rice is on fire, blend the crayfish, onions and fresh pepper together

Bring down the rice after 15 minutes and wash it again

When you're done washing the rice, pour it back into the pot.

Add the blended crayfish, onions and pepper. Then add some salt, seasoning cubes, dry fish, kpomo (or any meat of your choice), palm oil and water (just enough to cover the rice.

Cover the pot and put it back on fire.

Keep checking from time to time to be sure you've either got enough water to cook it or that the water isn't too much.

Once the water gets dried and your rice is soft, pour in the ugu leaves and stir carefully.

Cover the pot for about 30 seconds and then bring down your rice and voilà, it is ready and best served hot.