For iyan: peel yam cut into chunks and wash. Cook with only water till soft then transfer into mortar and pound till firm.

For the ogbono: pound bitterleaf rougly and wash with ordinary water like twice then soak in hot water to remove bitterness.

Wash beef, kpomo and stock fish season and cook till soft, grind pepper and add to stock, add dawa dawa. Grind ogbono and crayfish together then put a small pot on fire add Palm oil and ogbono and stir till it melts on low heat pour into stock.

Add seasoning to taste allow to boil then add bitterleaf and cook for 2-5mins.

Serve along side iyan.