Soak the okazi in warm water and set aside, also soak the stockfish in warm water and salt, you can do this a day before(overnight),

Clean the ponmo make sure you scrape all dirt inside and rinse thoroughly. I used pre-cooked meat if you’re using raw meat you need to boil with water, seasoning powder/cube and salt.

When the meat is almost done (cook for about 98%) add the soaked stockfish and ponmo then add seasoning powder and salt (I added seasoning because I was using pre-cooked meat, you don't have to season again if you're using uncooked meat because it was already seasoned in the first step), cook, until the meat is fully cooked. I love onion but you can do away with it.

Add crayfish, Iru/locust beans (I rinsed and chopped it), chopped pepper, oil, and more water. I total I used 4 cups of water in total. Cover and cook for about 8-10 minutes.

Add the uziza and okazi (make sure you rinse thoroughly, I used frozen uziza and dried okazi. If you can source the fresh leaves that is better. After adding the leaves check the consistency and seasonings and readjust accordingly.