Ground the egusi with little dry pepper only

Mix the grounded egusi with warm water and knead

Mould the egusi into little balls, and cook for 5-7mins in water

Boil your meat and stockfish with seasonings,and crayfish

Add your Palm oil, When your meat is ready One cooking spoonful is enough

Add your Achi, be careful not to make it too thick, because it's not a thick soup neither is it watery Just in between.. 😂

Then add your egusi balls

Break your bamboo stick (achara) in small cuts with your hands, rinse with clean water and add to the pot

Cook for 3-4mins

Add your okazi leaves

Stir together and cover for 5mins Because the leaves are usually hard