Steam your goat meat until it is soft with seasoning cubes, salt to taste and onions.

When soft, add your ugba and ehu and cook still the water dries up and allow to cool

Dissolve the edible potash in half cup of cool water, stir very well and use only the liquid without any residue or particle.

Pour the red oil in a pot, add the dissolve liquid from the potash gently and stir until you see the color change and the paste looking yellow and thick. add your ground crayfish, knorr and salt to taste. Stir the mixture well and pour it into the pot with you goat meat and ugba and stir all together.

Dish in a plate with your sliced pepper on it, slice onion and garden eggs by the side.