Wash your beef, kpomo and stockfish, steam with seasoning, onion, little pepper and salt, then add water. Bring out the fish to avoid breaking in the soup.

When the beef and kpomo are soft as desired, set aside with the meat stock.

Add little water to the grinded egusi to make a paste. In a pot, heat up palm oil, add the paste and fry.

Add meat stock, crayfish, grated scotch bonnets, onion and seasonings and stir.

Add water and allow it to boil. Then add the cooked beef, kpomo and stockfish.

When the soup begins to dry down a bit (not completely), add ugu leaves and allow it to cook. Taste for salt and add if needed.

When the soup is ready, serve with eba, semo or any swallow of your choice.