To make Tuwon, wash the rice (it has its own special rice used to make swallow, but if one wants to make use of the normal rice it takes time to soften)well and put on fire with plenty water till very soft, (to check if its ready, it can be stirred with turning stick once in a while)then gradually add semovita while stirring remove from fire, stir till firm and serve.

For the soup, wash beans to remove skin put on fire add potash to soften and dissolve the beans (there should be know whole beans left) put on fire and cut kpomo and pour in.

Grind pepper and crayfish and add, add Palm oil, Seasoning, Salt, okpeye and wash smoked fish and add allow to boil (it shouldn't be too thick cus it will still thicken on its own when placed to cool).

Remove from heat and serve with prepared Tuwon shinkafa.