Wash okazi and drain in a sieve, squeeze out as much water as you can then spread out on a tray to dry out a bit.

Wash and season meat and stockfish with salt and seasoning cube.

Place over medium-high heat, cook until tender.

Wash dry fish and set aside.

Remove the flowers from the waterleaf, cut off the harder end of the stalks.

Shred both the leaves and soft juicy stalks.

Wash shredded waterleaf in several changes of water, drain in a sieve, squeeze out the water and set aside.

Slice onions, grind together uziza seeds, ogili okpei, ogili isi, scotch bonnet and cameroun pepper.

Wash and shred uziza leaves and using a dry mill of the blender, grind okazi leaves (or pound with mortar and pestle).

Place a clean dry pot over medium-high heat, add palm oil.

When palm oil is hot, add sliced onions and fry for a few minutes until transparent.

Pour in shredded waterleaf and fry until it is beginning to dry out.

Add ground crayfish, ground sungu (shawa) and the other ground ingredients and fry for about 30 seconds.

Add meat, stockfish, dry fish and some stock.

Rinse shelled periwinkle and add, stir.

Cook until water has reduced, add shredded uziza leaves and cook for about 2 minutes.

Add okazi and 1 tablespoon extra ground crayfish, stir, taste for salt and cover.

Cook for about 5 minutes take off the heat and serve with any fufu of your choice.