Blend the egusi with a cup of water.

Wash the cow meat with salt,add cook it for 30minutes with onion,maggi cubes,and salt.

Bleach palmoil for 3minutes and pour in the egusi.fry for 5minutes and stir with a spartula.to avoid it from burning

Pour in the meat with the stock and more water for the soup and cover the pot.

Now boil for a longer time so that the egusi will be cooled very well.

Wash and pound the ukazi leaves that is after slicing it.

Pound for just 2minutes.

Blend the crayfish and fresh pepper and put inside the pot,add salt and maggi cubes.

Remove the bones from the smoked fish and add.after 5mins add the ukazi leaves

Then stir very well and enkoy the delicious soup with garri, or fufu