Thinly the slice the waterleaves and fluted pumpkin (ugu leaves)
Wash the ugu leaves before slicing it.
Slice the water leaves then wash it.
Allow them to strain seperatrly using a sieve to remove excess water
Clean and wash the roasted fish, pound your crayfish/peppers.
Season the meat and let it cook till it becomes tender.
Add the washed roasted fish to the boiling meat, let them boil together till the water dries.
To the meat/fish on heat, add palm oil (400ml)
The vegetables should be added, the water leaves should come first.
After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally.
Add the pounded crayfish and peppers.
Add salt to your taste.
Ugu leaves should follow at this point (fluted pumpkin)
Stir in 2 tablespoons of ofor (used as a thickener). Stir properly so it doesn’t form crumbs.
Stir and allow the soup to simmer for 2 minutes, stir and serve.