Spice the meat and stockfish and boik till is soft.boil with onion,stockcubes and salt.

Blend the egusi and boil with 2cups of water for 20minutes pour inside the meat and stockfish pour in more water and boil for another 10minutes.

Slice and pound the ukazi leaves lightly and set aside.blend the crayfish and fresh yellow pepper add to the soup.add salt and stock fish.

After 4minutes add the uziza leaves turn the soupa very well simmer for 3minutes and the soup is good