cooking time : 40 minutes

Slice and wash the ugwu leaves (set aside) (10 minutes)

Wash beef and ponmo thoroughly.(10 minutes)

wash and debone smoked gish (5 minutes)

Put beef and pomo in a clean pot , add sliced onion, blended rodo, seasoning and salt to taste.Add water and palm oil ,Add washed and cut up stock fish,add enough water to cover ingredients.Leave to boil for 30 minutes .

The stock should look a little pasty by now add crayfish and leave to boil for 5 minutes more.

add sliced ugwu leaves and grated okro to boiling stock, stir in.

check for taste and add seasoning if required. leave to cook for another 3 minutes.