Cut and wash your fresh fish with hot water to romove it's sliminess, then put in a pot, season with knorr and salt and cook for about ten minutes, this to create a stock.

Next, blend your melon and uziza with water to a Smith paste then put in a pot, add about one and half litres of water then start to cook for about fifteen minutes, at this point wash the dry fish and add to the pot, add the dry pepper and cook for another ten minutes

Next, add the fish stock and cray fish, taste and reseason with stock cube and salt, add the fish then cook till it thickens

Taste a again then bring down