Cut your okra into bits, pound your uziza seed. Set aside.

Season and boil meat, okporoko and dry fish till cooked.

Add pounded pepper, uziza seed, ugba and dawadawa. Bring to a fierce boil

Add oil, adjust taste accordingly.

Add your okro and make sure it doesn't overcook. Add your uziza leaf if you opted for it instead of the seed.

Turn off the heat and serve with hot swallow of choice.