Boil your chicken, or beef or goat meat any one, add your opomo and book along side.

Get your egusi, cut onion into it and pound it in a motar, continue pounding untill u see d onion dissolve and d egusi has become oily ie oil is coming out.

Wash your dried fish, if it very hard, boil a little with d stock fish together.

Get your clean pot,add Palm oil to it don't allow it to bleach let d oil just be hot, then add your pounded egusi then stir 4 like 20 minutues, then add pepper paste and stir together 4 another 15 minutues, then u add your broth ie boiled chicken or beef water, and your beef add seasoning.

Dont turn it allow it to boil 4 like 10 minutues, reason been that we want that egg egg look.... then I usually add bitter leaf at this stage to enable it get a nice taste and bitter leave is hard so it would soften a bit.

So after the 10 to 15 minuties ie after adding butter leaf,Reduce the heat then add ugu.After few seconds remove from heat. Don't want the ugu to loose it greenish colour. Thnks