Peel and wash the water yam and the cocoyam.
Grind them using a grinder.
Wash the banana leaves.
Wash the bitter leaf and set aside.
Wash and cut the utazi leaf and set aside.
Take a portion of the banana leaves, put on a tray, then place some bitter leaf on top and then put the grinded water yam/cocoyam, place another bitter leaf on top and tie with a rope.
Put a clean pot on the fire, add water enough to cover the tied banana leaves.
Cook for about 40 minutes.
Bring and allow to cool.
Untie the wraps and cut the cooked water yam/cocoyam into small sizes.
Blend the pepper and the crayfish and set aside
Fry or roast the ehuru for 30 seconds, pound and set aside.
Pour the blended pepper, crayfish and ehuru into a clean pot.
Add the ogiri and a little water and stair until the ogiri is smooth.
Then put the pot on the fire and allow to boil for 10 seconds.
Add palm oil, seasoning and salt to taste and allow to boil for another 10 seconds.
Add the utazi leaf
And finally add the cut water yam/cocoyam, stair and serve.