Wash and cook goat meat till tender. Let some broth remain while cooking as it will be needed for this soup

Put bitter leaf in pot and cook till tender. This phase takes time so you have to be patient. Bitterness is almost eliminated depending on how soft it becomes. Since out with cold water and strain

Cook cocoyam and pound to soft lump.

In a pot, pour water depending on the cocoyam, pour palm oil. Allow to boil then pinch in the cocoyam lump. Pour fresh pepper and crayfish. Allow cocoyam to melt into water. Add the brooth. Add maggi/salt to taste.

Pur the bitter leaf and allow to simmer. Taste for salt. Pour in the goat meat and cow hide.

Served with any ball meal. Today we ate it with poundo meal....