Wash and boil the meat/fish with seasoning cubes, salt and onions, boil till tender and keep aside. Ensure you boil the hard meats like kpomo, shaki and fish like stock fish before adding the softer ones.

Pick out the bad ones and toast the raw groundnut in a pan, stirring constantly till they become fragrant and turns light brown. Leave to cool down

Grind the toasted groundnut and uziza into a rough powder with a dry mill, processor or mortar and pestle. (I didn't bother removing the skin)

In a pot,heat up the oil a bit, add the chopped onions and blended pepper and fry till it dries

Mix the groundnut with water to form a paste (you can choose not to though, it depends on how you do your frying method of egusi), then pour into oil and mix properly.

Add the crayfish and stir properly for about 1 min.

Then add the meat/fish with stock,cover and simmer for 5 minutes stirring at intervals to avoid burning

Cook till the soup thickens and add more water if too thick for your liking.