Wash meat, season and boil until tender then add stockfish. Allow to Cook for 10mins.

Pour ground pepper, onion, crayfish followed by maggi, salt and allow to simmer.

In another pot, heat oil and fry the ground egusi in it. Scoop the fried egusi into the stock. Add water with maggi n salt to taste. Cover pot and leave to cook.

Shred ugwu leaves, wash and and allow water to drain. When the stock Is almost dried, add shredded ugwu leaves and allow to steam for 2minures.

Stair properly and remove from the source of heat.

Serve with Eba, semi or poundo.