Ingredients:

1Kg assorted meat (beef, oxtail, tripe, offal & bushmeat [game])
225g stockfish (pre-soaked)
500g dry fish (thoroughly washed)
450g periwinkles
225g whole dry shrimp (cleaned)
225g ground crayfish
225g chillies, pounded to a paste
1 medium onion
1kg ugwu [pumpkin leaves] (washed & shredded)
450g fresh okra (sliced and pounded to a paste)
180g Uzouza leaves, shredded (optional) [This plant is a member of the pepper family, Piper guineense which are light green when fresh and darken if dried or frozen. They can be found frozen in speciality African stores but an approximation can be found using savoy cabbage and 2 tsp ground black pepper.]
200ml red palm oil
1.2l stock
salt to taste

Method:

Wash the meat and place in a large pot with a little groundnut oil. Fry until the meat has just browned then add sliced onions, chillies and a little stock. Bring to a boil then simmer for 30 minutes. Wash the smoked fish then soak in boiling salted water for 5 minutes. Rinse with cold water then add along with the stockfish, dry prawns and periwinkles to the meat in the pot and cook for a further 5 minutes. Add the remaining stock and bring to a boil. Finally add the shredded ugwu and pounded okra. Mix in properly and allow to simmer for 15 minutes before adding the crayfish, palm oil and uzouza leaves.

Stir well and allow to simmer for a further 10 minutes then remove from the heat and serve hot with fufu