Wash the vegetables thoroughly to get rid of sand and chop them separately. Set aside

Pound the pepper and crayfish with half of the onion and set aside

Debone and wash the fish. Wash the dried prawns and the pomo

In a clean pot, pour in the chopped water leaves and slice in the remaining onion. Set on heat with the pot open.

Allow to simmer till the water from the water leaves dries up. Pour in the palm oil and the pounded pepper mix. Pour in the fish, oporo and the pomo, stir and add your salt and 1 stock cube.

Cover the pot and allow to simmer for about 2 minutes.

Pour in the chopped ugu and the uziza and add the remaining stock cube. Cover the pot and reduce the heat. After 2 minutes, stir gently and turn off the heat.

Serve with swallow of choice.