Bitterleaf soup and Semo

Season your meat with 1/2 teaspoon of salt, 2 seasoning cubes
and half cup of sliced onions. Let the meat boil for ten minutes,
add 3 cups of water and let it cook till tender.
Add the washed dried fish, stockfish and add 6 cups of water.
The palm oil should follow.
Allow the soup to boil before adding the ground crayfish, a
seasoning cube, salt and pepper to taste.
The cocoyam (pounded) and ogiri should be added at this
point.
The cocoyam should dissolve in about 10 minutes, if it is not
thick enough, one or two extra spoons of ofor would do it.
Then add the bitter leaves (pre-washed). Stir and taste for salt.
Allow your soup to simmer on medium heat for 6 minutes and
you are done with making Bitter leaf soup.
Serve with semo.