Wash and slice ugu and water leaves and set aside...wash the stock fish, meat and ponmo put them in a pot on fire and seasoning, blended crayfish, onion and pepper cook till the meat is done

In a separate pot on fire bleach palmoil fry the onion lightly pour in the water leaves and fry for a longer time for the water to dry up when the water is dry add the ugu leave cover to cook for 1min....Then add the meat and stock fish stock and stir cover to cook a bit then bring it down