A. Medium size bowl of Okro (washed and cut)
 
B. Small boundle of Ugu-leaves (washed and sliced)
C. One big chunk of cut stock fish (washed and boiled)
D. Two medium size dry fish (washed and boiled)
E. ½ kilo red meat (cut and seasoned)
F. ¾ cup of cray fish ground
G. 6 teaspoons of red oil
H. 3 teaspoons of ground red pepper
I. One large onion (sliced)
J. Salt and 2 x Mr. Chef Cubes
Bring 6 cups of water to boil in a large cooking pot adding red oil in small quantity. Add stockfish, meat, stockfish and crayfish ground. Allow to boil for 20-30 minutes. When meat become tender add dry fish, salt and pepper. Allow another 10 minutes.
In another saucepan, heat up with red-oil, add 2 onions and fry for 2 minutes on low heat. Add sliced okro and fry for 5 minutes, adding small quantity of stock as you fry to avoid burning. Add 2 x Mr. Chef Cubes, ugu leaves and continue to  fry onions until done.
Then pour remaininig stock to the frying pan and allow to cook for 2 more minutes. Can be served with pounded yam or eba.