Wash the fresh catfish, cut and set aside. Clean snails, prawns and ngolo.

Boil and pound yam.

Place fish, snail, dry fish and stockfish in a medium-sized pot, season with salt and 1 seasoning cube.

Add Onion, scotch bonnet, Cameroun pepper, a little scotch bonnet, ground uziza seed and 2 cups of water.

Cover, bring to a boil and cook on low heat for 5 minutes.

Remove the fish, set aside.

Increase the heat and continue cooking the snail, add Ngolo, crayfish, 2 seasoning cubes, and some water.

Bring to a boil, add Palm oil and lumps of pounded yam.

Cook until thickened and the soup has a uniform colour. (If there are still lumps of pounded yam at this stage, scoop them out, it delicious to eat).

Gently put the fish back, add prawn, periwinkle and okro. Cook for 2-3 minutes.

Add shredded Uziza leaf, cook for another 2 minutes and take off the heat.