Boil and peel the cocoyams, then mash or blend into a smooth paste.

In a large pot, combine the assorted meat/fish with water and seasoning cubes. Boil until tender.

Add the crayfish and dry fish to the pot. Cover and continue to boil.

Add the palm oil and cocoyam paste (in lumps) to the pot. Cover and cook on high heat, stirring frequently to prevent sticking.

Once the soup thickens, remove any lumps of undissolved cocoyam paste.

Add the chopped peppers and vegetables (ugu and okazi).

Cover and cook until the vegetables are tender. Add salt if necessary.

Stir well and immediately transfer the soup to a cool container to preserve the green color of the vegetables.