Wash the meat, stock fish and put in a pot; then add onion, pepper, salt and knorr cube parboil the meat till it's soft and tender

Put the palm oil in a pot over low heat. Heat for some seconds and pour the egusi into the pot. Mix well and ensure there are no seeds or lumps

Pour the beef and beef stock, with the stock fish and some water, leave to boil for five minutes

Add the blended crayfish, remaining pepper, salt and seasoning allow it cook for 10mins

Add uziza leaf first and after 2 minutes add uGu leaf and then simmer for 2 mins then turn off the heat and serve with preferred swallow