Boil stockfish with beef if you want or you can cook separately with small onions, bouillon cube and salt till tender. Separate the meat from the stock and drain the stock so its dirt free. Return the stock and meat back into the pan.
On medium-high heat, place a pan containing the stock, assorted beef and panla, add palm, cayenne pepper and bring to boil for another 10 minutes till all is well combined.
Stir the ground ogbono into the sauce bit by bit and stir briskly to avoid the ogbono clumping up. The ogbono starts to thicken and draws as you stir.
Check for salt and seasoning. I didn’t use any in making the soup other than the one I used in boiling the stockfish and meat
Add crayfish and stir to combine, add fried fish and stir together. (Add more water to soup if need be)
Sprinkle utazi leave on soup sparingly and stir to combine. (utazi is bitter so use carefully) Cook for another 3-5 minutes. Take off the heat and serve with a swallow of choice.