* Wash and boil the stockfish for about 20 to 30 minutes to soften. * Peel and boil the cocoyam for about 20 minutes till soft. * Strain the cocoyam and pound to form a paste. * Place a pot on the burner. * Add water and allow to boil. * Add the palm oil, stockfish, washed and boned smoked fish, crayfish, ogiri, pepper and the cocoyam paste. * Stir and allow to boil .
* In a clean sauce pan, heat oil and fry, garlic, ginger and onions slices for 2 minutes. * Add the blended pepper, tomatoes, curry, onions, tatashe puree, thyme, magi and fry for 8 minutes * Add the carrots, green beans, fish and fish stock, stir well. * Taste and add salt, cover and cook for 5 minutes. * Serve with dodo or bread.
* Remove grits and stones from the beans. * Wash the beans and boil till soft. * Add palm oil, pepper, dry fish and onions. * Cook for 5 minutes. * Add seasoning cube and salt to taste. * Serve with bread.