Wash the meat and the stockfish into the pot and add a teaspoonful of grounded dry pepper, 1 teaspoonful of salt,and 2 cubes of knorr

Pot on fire and steam. After 30 minutes when the beef is soft,pour the egusi into it. Wash the dry fish and put inside,add 1/2 cup of red oil,a cube of knorr, 3 teaspoonful of grounded dry crayfish and a teaspoonful of dry pepper again. Cover the pot

After 2 minutes add a 1/2 cup of water and stir. After a minute,wash the sliced ugwu leaves and put inside the pot and cover again.

Stir the soup after every two minutes. When its 10 minutes, the soup is ready.

Delicious when served with fufu as the swallow.