Wash water leave and ugwu seperately with salt and keep aside to drain. Wash meat, okpororoko and kpomo and put on fire, add little salt and seasoning and allow to cook till soft.

Wash fish add seasoning and fry. Add Palm oil in seperate pot allow to heat then add water leave and fry in order to dry the water.

When stock is ready, add grinded pepper and crayfish, add locust beans and leave on fire until there's little or no water left in the stock.

Add washed water leave and ugwu and stir, add seasoning to taste then finally add chopped onions and stir.

Allow to simmer for 2 mins and remove from heat.