Wash your okra and slice it as desired.

Place a dry pot on a burner and pour in red oil.

Add onions and stir for a few seconds, then add half of the coarsely blended or pounded pepper.

Stir fry for 30 seconds, then add 2 seasoning cubes and half a teaspoon of salt.

Stir fry again for 30 seconds, then add your cooked tender meat and stock fish. If using other proteins like cooked snail, add them too.

Stir fry the proteins in the sauce for a few seconds, then add a quarter portion of the coarsely ground crayfish and keep the rest.

Cover the pot on low heat to cook together for 2 minutes, constantly checking and stirring.

After 2 minutes, open the pot and pour in a quarter portion of your chopped okra and half of the medium-sized chopped onion.

Stir it properly to enhance its slimy texture.

Add your meat stock mixed with a quarter cup of water if the stock water is very small. Skip this step if the stock water is sufficient.

Cover the pot to boil for 1 minute, then open the pot and add properly washed roasted fish.

Add a few slices of uziza leaves and stir properly. Cover the pot to cook for 1 minute.

After 1 minute, add the remaining portion of chopped okra and onion, along with the remaining coarsely blended fresh pepper, and stir together.

Add your sliced ugu vegetable leaves and cover the pot for 30 seconds to steam slightly.

Open the pot after 30 seconds, stir properly, taste to adjust seasoning, and serve hot with any swallow of choice like fufu or pounded yam.