Wash ur chicken, get a pot,put ur chicken,salt,maggi,1/2onion n cover to boil for 10mins.when ready,put it down and keep aside

Blend your egusi into a paste form with little water and d remaining 1/2 onion and keep aside

Get a pot,put 2cups of water, add your pepper soup spice,add ur grinded dried pepper to taste,add ur grinded crayfish,add maggi and salt to taste and cover to boil for 20mins

After 20mins open the pot add your blended egusi and allow to boil for another 10mins and add your chicken,by then it starts thicken,you keep turning it to avoid the egusi turning into lumps,allow to boil for another 13mins for the egusi to be well cooked.

After 13mins of boiling,add your big crayfish an periwinkle and boil for 2mins more and put down your egusi pepper soup is ready

Get a deep frying pot,put your starch with some water and mix,the same way u mix pap for making,mix it to the texture u want your starch to have,either thick or light.

Add the palm oil, put it on the fire and begin to stir gently in one direction until it starts thickening from the bottom,when it becomes thick, you turn vigorously to avoid it form seeds,by then you star seeing the yellowish colour an you starch is ready.