Was cocoyam and boil, when it is done, peel back and pound in a mortar, add some drops of palm oil and pound together, set aside

In a pot, boil the beef, stock fish, brisket bone with salt and seasoning cubes. Add palm oil, add the fresh pepper, cover and allow to boil. When oil is totally dissolved, scoop the cocoyam bit by bit into the pot, cover and allow the cocoyam to dissolve. After few minutes, add the thickener (helps to thicken the soup).

Stir together, taste for seasoning, add if necessary. Add the crayfish and washed bitter leaf, stir together. Cover and allow to fully cook.