Set the boiled meat on the stove. Top tip: the quantity of liquid in the pot should be just a bit less than the level of the meat and fish (see the video below).
Add crayfish and the dry fish. Cover and leave to boil.
When it boils, add the palm oil and the cocoyam paste (in lumps). Cover and continue cooking on high heat.
Once the soup thickens, you can see the consistency in the video below, take off the undissolved cocoyam paste (if any).
Add the chopped peppers and the vegetables.
Cover and once it boils again, add salt if necessary.
Stir very well and transfer the soup to a cool container immediately so the veggies will remain green.