Cut goatmeat into small cubes, season with 1/2 onion and one Knorr Cube add the stockfish. Add a little water and boil for about 10 minutes or until tender. Set aside

Mix the ground egusi in half a cup of water and; blend tomatoes, pepper, and the remaining onion and set aside.

Heat the palm oil in another pot; pour tomatoes paste into the hot oil, stir for about 5mins and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well

Add little water and allow to cook for five minutes. Add the boiled goatmeat and stir. Turn the heat down and simmer for a further two minutes.

Wash and finely slice the Ugu leaves. Add to the soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with fufu or eba.