Instructions

1. 1
   Slice the okra and set it aside in a bowl,
2. 2
   Wash the fish/meat and season with a half teaspoon of salt, two seasoning cubes, a cup of water, and half a cup of sliced onions. Allow it to boil together for 10-15 minutes. Remove them while leaving the stock in the pot
3. 3
   Add the Fish to the boiling pot, one more cup of water, and cook for about 10 minutes till they are soft for consumption. Add two cups of water.
4. 4
   Add 200ml of palm oil, add the crayfish, pepper, and salt to taste.
5. 5
   Add the sliced okra and stir. Drop the cooked mackerel fish on top. Allow simmering for 3-4 minutes, and you are done with this delicious soup.
6. 6
   Boil the water
7. 7
   Sprinkle the garri gradually in a circular motion to avoid clumping and star it
8. 8
   As you pour, stir immediately and continuously with a wooden spatula (omorogun) or a sturdy spoon to break up any potential lumps.