||Wash assorted meat thoroughly with boiled water and parboil with onions and maggi for 10 minutes. You can continue cooking until it is soft enough for consumption..
||Cook the cocoa-yam until it is soft; peel off the back and pound with a mortar and pestle until you have something soft and seedless then set aside..
||Use hot water to soak the dried fish and stockfish separately for a minute and wash thoroughly, then set aside..
||Now wash the bitter leaves until the bitter taste is washed off and set aside..
||Add a teaspoon of salt (or according to how you consume salt), the washed dried fish, stockfish,Ogiri and crayfish/pepper to the boiling meat in the pot.
||Then add the palm oil, stir and allow to boil for 10 to 20 minutes..
||As the meat, fish, and stockfish boil together add the soft pounded cocoa-yam and allow to dissolve..
||Add the bitter leaves, maggi and more salt (optional) to taste then cover and cook for five minutes..
||Ur soup is ready, enjoy with pounded yam or any swallow of choice.