Cut the meat into cubes and set aside.

Peel and finely dice the onion. Peel and cut the carrots and yam into bite size pieces, slice the ugwu leaves.

In a medium sized pot, brown the meat in oil, then add the onion until translucent.

Add the stock, water and pepper soup spices and boil gently for 20 min or until the meat softens.

Add the yam and carrots, boil for 10min, finally toss in the ugwu leaves and seasoning, simmer for 5min and serve hot.