Like other cuisines, a good stock forms the basis of delicious meals. I tend to cook a large batch of meat and stockfish and then freeze in meal-size portions together with the cooking liquor. This makes whipping up a speedy soup on impulse really easy. Use any combination of meat that you fancy. Nigerians are not afraid to mix various meats and indeed together in the same dish. I add stockfish and crayfish in with the meat as the fishy flavour permeates the meat, making it extra delicious.