How to cook ofe Achara

Ofe Achara is a delicious soup that is common in Abia, Ebonyi and IMO states. It is special elephant grass-like plant that is usually shredded into tiny bits and chunks and cooked with egusi, achi or offor.
 Other important assorted ingredients usually go as accompaniment to make the soup tasty. The taste is better on your taste bud. Let's just go straight to the kitchen. Any swallow like akpu, fufu, pounded yam, or Eba can go with this soup.
 The already made shredded type can be bought in any market where soup things are sold around town in Nigeria. Just tell the woman 'Achara'.
Recipe for serving:
2 cups of shredded already made achara leaves
2 cooking spoons of palm oil
Seasoning and salt to taste
2 cups ground egusi(melon)
1 kilogram offals (assorted meat)
5 big snails
1 large stockfish
2 large mangala or okpo fish (cleaned)
3 table spoons ground crayfish
3 fresh Cameroon pepper
1 bunch of okazi leaves or A handful of shredded of bitter leaves

METHOD
 Wash, season and cook the meat, fish and stockfish with salt and season for 40 minutes. Cut the achara leaves as normal, wash and add to the pot. Add the cleaned snail (clean with alum or lime) and allow boiling for ten minutes.
Pour it into the cooked meat stock, then stir and add the pepper, palm oil and ground egusi. Allow to cook for few minutes, taste for salt and simmer for few minute before adding the shredded okazi leaves or bitter leaves, cook for 2 minutes and serve with fufu, Eba or pounded yam.