I start by thoroughly washing and chopping the ugu and waterleaf. It's essential to rinse them multiple times to remove any sand or impurities. I also clean and chop the assorted meats, soak the stockfish until it's soft, and shred the dried fish.​

In a large pot, I combine the assorted meats with chopped onions, minced garlic, seasoning cubes, and a pinch of salt. I add enough water to cover the meats and cook them over medium heat until they're tender. This usually takes about 45 minutes.​

Once the meats are tender, I add the soaked stockfish, shredded dried fish, and periwinkles to the pot. I let them cook together for about 10 minutes, allowing the flavors to meld.​

I pour in the palm oil and add the ground crayfish to the pot. Stirring well, I let the mixture simmer for another 5 minutes. The palm oil gives the soup its characteristic rich color and depth of flavor.​

I first add the finely chopped waterleaf, stirring it into the soup. After about 3 minutes, I add the ugu leaves. I mix everything thoroughly and let it cook for an additional 5 minutes. It's important not to overcook the vegetables to retain their nutrients and vibrant color.​

I taste the soup and adjust the seasoning with salt and ground pepper as needed. Once satisfied with the flavor, I remove the pot from heat. The soup is now ready to be served hot.​