Cook the meat with little water and while on fire add your stock fish and dry fish.

Allow to boil for some minutes.

Then add the red oil, crayfish pepper Maggi salt.

Allow to boil for some minutes

After that, add the water leave and allow to boil for some minutes

Allow to cook for some minutes then serve

After that, add the afang leave (ukazi).

Make your garri and your food is ready