Oh my goodness.
1.Soak the Cassava first,
2, put palm oil and potassium,

1. Stir to thicken and turn yellowish
   4.Grinding crayfish,cut vegetables and onions
   After stiring to mix the palm oil and potassium (ngò) add the grinded crayfish, and then sieve the Cassava and add it.
   Add the vegetables, add Maggi and Salt.
   And mix everything.
   Then add ehuru and ugba and mix again.
   Place your smoke fish and Pòmò and serve.

That's all.