Blend the egusi and osu together but crayfish separately.

Peel the achara by removing the coarse outer husk till you get to the tender part.

Break the tender part into 1cm long pieces.any part of the shoot that is not easily breakable should be discarded.

Rinse the pieces of achara and keep aside.

Wash the pomo very well and boil with 45minutes.

Fry the egusi with red oil for 5minutes with continuous stirring to avoid it getting burnt.

Pour in the pomo and more water for the soup and boil for 7minures.

Then put crayfish,fresh pepper,Salt,maggi and leave it to boil.

Slice the ukazi leave and pound lightly.

Put the achara and ukazi and leave it to boil for 2minutes.