Steps
1. Wash and cut meat into 5-cm cubes.
2. Add salt and 2 thick slices of onion, stir and bring to the boil.
3. Cook until almost tender, stirring occasionally.
4. Wash fish, remove skin and bones and cut into bit pieces.
5. Add fish to meat. Add water and boil.
6. Wash and chop peppers, onion, and crayfish separately. Wash and slice bitterleaves fine. Slice fresh tomato.
7. Add tomato, pepper, salt, bitterleaves, onion and kawn to soup and boil.
8. Wash, top and tail okro, slice very thin, whip with a small quantity of water to a slimy paste, add to the mixture and cook uncovered for 10 minutes.
9. Add oil, mix groung crayfish with water and add.
10. Cook for another 10 minutes, stirring frequently with a wooden spoon to prevent burning and boiling over. Ideally, the heat should be strong and steady.
11. Serve with prepared "gari", corn "foofoo", yam or cocoyam "foofoo", water "foofoo", cassava "foofoo", etc.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome