Cook the beef, ponmo and stockfish with salt, seasoning, spices and water until tender.

Heat the palm oil, fry the onion, then add the cooked meat, stock and blended pepper. Bring to a boil.

Mix the ground egusi with the egg. Spoon it into the soup and cook for a few minutes.

Boil water and gradually add the wheat flour or semovita. Stir until smooth and thick. Cover and cook for a few minutes, then wrap the swallow in small nylon bags.

Serve the egusi soup with wheat swallow or semovita. Enjoy!