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.