Wash your meat, kpomo, stockfish and dry fish properly, put in a pot, add water, add seasonings and spices, and some diced onions. Put on fire and allow to cook.

Add the grated pepper, Ogiri, grounded cray fish, and seasonings, then put enough water to cook the soup and close the pot until everything is well cooked.

Slowly add your ogbono while turning to prevent lumps, when it's thick enough, close and leave for few minutes to cook. Then finally add your ugu leaves and cook for 3 minutes. Soup is ready