Soak the stockfish in a bowl of hot water and salt preferably overnight. I used dried okazi (I can’t access fresh) I used frozen water leaves too but if you can lay your hand on fresh leaves of both please use it.

Soak the thinly slice okazi leaves in a bowl of warm/hot water, thaw the water leaves in another bowl of cold water.

While the okazi and water leaves are doing their thing, place a large pot over medium-high heat and boil the meat (if you’re using raw meat) with onion, seasoning powder/cube, and salt. I used pre-cooked meat, it was cooked and roast in the oven for a few minutes. So, I only added the stockfish, ponmo, and dried fish cover then bring to a boil. The stockfish was soaked in hot water and salt overnight.

While the mixture is boiling, rinse both leaves clean and pound (you can use a blender/food processor) If you’re using a blender or a food processor add a small quantity of water to easy blending. Should in case you add too much water make sure you squeeze out the water before adding to mixture.

Add both pounded leaves and continue to cook, seasoning with seasoning powder/cube and salt to taste. When the okazi is cooked and you’re satisfied with the seasoning and consistency, take the pot off and serve.