Place the stockfish in a pot, add some water and start cooking. Add water in small amounts and top up when necessary because you want as little water as possible in the pot when done. I use a pressure pot to cook stockfish, softens in no time.
When the stockfish is soft, use the cooking spoon to break it into small pieces.
Add the dry fish, ugba, crayfish and ogiri okpei, pepper, onions, smoked fish, salt and palm oil. Cover the pot and continue cooking on high heat. Stir often so it does not burn.
After about 5 minutes, add the leafy vegetable and okra, stir and add salt if necessary. You want an as a small quantity of water as possible in the soup before adding the vegetable. I used leafy spinach, watch the video below to see how I pre-prepared the leafy spinach before adding it to the soup.
Take the pot off the stove and transfer to another container immediately so that the green vegetables stay green.