Pick and finely shred uziza leaves, pick and cut ora into large pieces.

Wash meat and stockfish, place in a medium-sized pot.

Season meat and stockfish with salt and seasoning cubes. Add water and cook over medium-high heat until tender.

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

Add dry fish, Cameroun pepper, fresh pepper and ground uziza seed. Cook for 5 minutes.

Meanwhile, place akparata in a small bowl, pour in palm oil and mix very well to have a smooth paste.

Pour akparata mixture into the boiling meat and stir. Cover pot, reduce heat to medium and cook for 3 minutes.

Add crayfish and uziza leaves to boiling meat. Stir and taste, add salt.

Cook for 5 minutes.

Add Ora leaves, cook for 2 minutes and take off the heat.