Wash meat and stockfish, put them in a pot and add some onion slices, water, salt and seasoning cube. Cook until tender.
Cut and pound okro, grate or finely chop them, set aside.
Rinse periwinkle and set aside.
Wash dry fish.
Add dry fish, cleaned snail, Cameroun pepper, crayfish, seasoning cubes, and the rest of your onions to the boiling meat with some water.
Mix 1 tablespoon akanwu powder (or small piece) to 4 tablespoons water, set aside to settle a little.
Pour palm oil into a large bowl, add some of the akanwu water and using a wooden spoon, stir until the colour changes and becomes thick and uniform. You can add a little more of the akanwu water if it is cracking. This is called Ncha.
Mix ugba with the Ncha.
Add okro, shredded ugu, periwinkles and scotch bonnet, stir and cook for 3-5 minutes until tender.
Scoop in your ugba with the ncha and stir. Tastes for salt.
Cover and cook 1 minute, take off the heat.
Serve with any swallow of your choice.