Cook the meat and stockfish very well with maggi,onion and salt.

Put the red oil and water enough for the soup and cook for 6minutes.

Pound grinded egusi,fresh pepper and usu for like 3minutes add 2 teaspoon of hot water.

Pound till it forms to a dough.mould small balls but press hard to extract oil.keep aside.

Wash cut the achara and remove the outer side keep aside.

Add crayfish,salt,maggi cubes to the boiling meat and stock fish after 3minutes

Add the moulded egusi and boil for at least 7minutes.stir

And add the achara.wash and pound the ukazi leaves lightly and add.

Stir for few sounds and the soup is ready.