* 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 .