Wash and soak osumada stick in a small bowl of water.

Wash and cut Yam into pieces, place in a small pot with enough water to cover the yam. Set over medium-high heat and cook until soft.

Drain yam, using a mortar and pestle, food processor or potato masher, grind until well mashed and stretchy, set aside.

Meanwhile, wash the meat and place it in a medium-sized pot.

Season meat with salt, dry chilli pepper and one seasoning cube. Add water and cook over medium-high heat until almost tender.

Peel and grind soaked osumada stick with some water in a blender or with a mortar and pestle, sieve to extract the infused water, set aside.

Place dry fish in boiling hot water for 1 minute, drain and rinse well in cold water, remove bones. Set aside.

Wash stockfish and set aside.

Add osumada water, stockfish, crayfish, ogili, palm oil and seasoning cube to the boiling meat (about 4 cups of liquid), cover and cook for 10 minutes.

Reduce heat to medium.

Add pounded yam and dry fish, cook for 5 minutes until thickened.

Stir and taste, add salt if necessary.