I’m using frozen vegetables if you’re using frozen vegetables thaw and squeeze out all the liquid in it and set aside.
Clean the meat and place in a pot, add chopped onion, season with seasoning powder and salt. Add water and boil until is cooked or tender. Soak stockfish in salt and hot water (you can do this overnight).
Add the soaked stockfish, and ponmo/cowskin (cleaned) and continue to cook until the fish softens.
You only want to have a little bit or no stock in the pot.
Add oil, habanero/rodo, crayfish, groundfish (if you’re using), and combine. Do not add water.
Periwinkle is one of the famous ingredients in this soup add it now if you’re using it. I don’t eat periwinkle, so I didn’t use it. Combine and continue to cook for about 3-5 minutes. Season with seasoning powder/cube and salt. I can eat it as it is...lol. It's absolutely delicious as it is now.
Add the waterleaf and combine it. Cook for about 2-3 minutes.
Add ugwu and shrimp (if you’re using them). And combine. Continue to cook for about 5 minutes until the shrimp is pink or cooked. Check the seasoning and readjust if necessary.
Serve with your favorite side.