Wash meat, Pomo and stock fish clean put in a pot, steam with maggi, salt, onions, pepper (can be grinded pepper) allow to heat then add water, when the meat is well done as desired. set aside with the meat stock

Add little water to egusi to make a paste.
In a dry pot heat up palm oil, add the egusi paste and fry
Add meat stock, add crayfish, pepper, maggi, onga seasoning(be careful with salt when using onga seasoning,I didn’t add any salt to my soup cause the seasoning was enough and I already added salt in my meat stock).
Add water

Allow to boil then add the meat,Kpomo and stock fish

The soup begins to dry down a bit but not completely then add in washed and sliced uziza and bitter leaf, allow to simmer for 2 minutes and egusi is ready