Cut the fish,wash and boil it with salt,onion and maggi cube for 3minutes.

Blend the egusi and crayfish separately.

Remove the fish from the stock and add more water to the stock with a teaspoon of red oil and boil.

Cook it for 3minutes,and put the blended egusi and turn very well.

Boil it for 5-8minutes.then put the camerooun pepper,crayfish and maggi cubes cook for 5 more minutes.

Put the fish now inside the soup and check the salt if is ok.

Pour starch in a bowl,add water to the starch untill it forms a liquid solution.

Add the liquid solution into a pot,and splash some palmoil into it.the colour will change to orange/yellow colour.

Place on heat,but lower the heat and start turning with a wooden spartula,turn till it forms very well dont stop.

Stirring this will be for a long time till is well formed,onces is formed add a little hot water and stir till the hot water is absorbed.

And the starch is done.