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Use Ugwu.
Provide Waterleave.
Provide Crayfish.
You need to prepare Palm oil.
You need to prepare Meat.
Use Dry fish.
You need Kpomo.
Provide Onions, pepper.
You need Salt, seasoning.
You need Stock fish.
Provide Palm oil.
Prepare Ugwu.
Provide Waterleave.
Prepare Crayfish.
Use Palm oil.
Provide Meat.
You need Dry fish.
Provide Kpomo.
Prepare Onions, pepper.
Provide Salt, seasoning.
Use Stock fish.
Use Palm oil.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you begin cooking and again at the very end. Your palate are the final guide here, so taste often.

Wash meat, fish,, kpomo and stock fish with hot water and salt, season Nd steam with onions, pepper, salt, cubes. Cook meat till soft, remove fish half way into the cooking so it doesn't scatter..
Wash and cut ugwu Nd water leaves into tiny bits and put the waterleaves in a pot on medium heat so it will boil and dry off its water, then add crayfish, the meat stock, meat, fish, stock fish, kpomo and stir let them boil together, add palm oil and allow to boil for about 5minutes.
Taste to check if it's well seasoned and balance if not, then add the vegetable (ugwu) store and turn off heat immediately to maintain freshness, the heat of the soup will make the vegetable softer before it gets cold. Serve with preferred swallow..
Wash and cut ugwu Nd water leaves into tiny bits and put the waterleaves in a pot on medium heat so it will boil and dry off its water, then add crayfish, the meat stock, meat, fish, stock fish, kpomo and stir let them boil together, add palm oil and allow to boil for about 5minutes.
Taste to check if it's well seasoned and balance if not, then add the vegetable (ugwu) store and turn off heat immediately to maintain freshness, the heat of the soup will make the vegetable softer before it gets cold. Serve with preferred swallow..

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