Add melon seeds, onion and 1 habanero pepper in a blender. Pour ½ cup of water and blend till it forms a thick paste.

Slice the uziza leaves, set aside.

Wash the meat properly at least twice. Put in a clean pot along with the stockfish, smoked fish, crayfish, the second habenero pepper, scotch bonnet pepper, palm oil and allow to boil for 15 minutes.

Now scoop melon paste into the pot in little bits, be sure not to stir it together, cover and allow cook for 10 minutes.

Finally add the uziza leaves, mix together and allow to cook for 5 minutes.

Serve with Pounded yam, Fufu, Rice or any staple food.