Thoroughly wash the stock fish, assorted meat and pour them into a pot. Place the pot on fire and pour some quantity of water into the pot. At this point, you do not want your soup to be watery, so just add water that would be enough to cook your meat.

You can add more water later if the soup is too thick.If you using fwash and slice them into your desired sizes. If you're using bitter leaves, wash them and cook for 30mins to reduce the bitterness.

Cut into desired sizes when it cools if you ain't okay with the size.Add salt, seasoning cubes and the tiny chopped onion into the pot and allow to cook until it's soft.

Add the blended pepper and stir. Add some oil into the pot and allow it to cook for 4min Mix the egusi with half cup of water. Cut them into small sizes into the pot and allow to cook for 10min (if the egusi do not get done properly, you might end up purging after eating. So allow it to cook well).Pour the crayfish, locust bean and stir.

Taste for salt and seasoning cubes and add if necessary
Add bitter leaves and stir. If you're using bitter leaves, allow to cook more before bringing it down.