In a pot on a medium heat, add the goat meat, kpomo, stock fish, and the dry fish.
Afterwards, add 3 cups of water, followed by the palm oil. Stir to combine. Cover the pot and allow it to cook for 5 minutes.
Afterwards, add the ogiri, pounded cocoyam, ground crayfish, seasoning cubes, fresh pepper and salt to taste. Then mix together to combine and cook for another 12-15 minutes or until the cocoyam is completely dissolved and cooked.
Finally, add the uziza and oha leaves, and allow to cook for a final 2 minutes
Then take it off the heat immediately.
Serve and enjoy with any swallow of your choice.