Wash meat, season, add grated ginger and cook until soft, pound pepper and add,palm oil, dawadawa, crayfish, and add water, then set to boil. Scout meat out and add okro and whisk until thickened enough. Add atama leaves and stir, add seasoning and taste for salt, put back the meat and allow to cook for 10mins.

I add atama leaves because of the extra aroma it adds to my soup, it is optional though.

Serve with any swallow of choice.