Steam the meat and stock fish with onion, salt and knorr. Then you add water to the level you want to the pot and cover it to cook for some time before adding palm oil and crayfish with pepper allow to boil together very well.

Then you put the ogbono as you putting it you are turning the soup at the same time add the dry fish and cover it to cook for some time before putting the prawns and roasted esam with knorr and salt and stir all together allow it to cook very well before bring it down

So lovely with fufu and soft eba