Cut, and wash the meat with salt. boil the meat with salt,Maggi and blend egusi in a blender till is paste

Heat up pot and pour in palmoil, bleach for 2mins then pour in the blended egusi and stir very well and leave it to fry. Fry for 5mins but please don't leave it burn; do stir at intervals

Pour in the boiled meat, pomo and stockfish, stir and cover the pot and boil after 10mins, add crayfish, dryfish, pepper, maggi and salt.

Soak the dry bitter leaf with hot water for at least 10mins. Sieve it out a and add into the soup. boil for 3mins and off the heat.

Serve soup is with hot eba