Soak your stock fish and dried fish in hot water,to soften and remove dirt.

Wash your pomo and goat meat thoroughly, then put in a pot add reasonable amount of water add in Maggi, garlic and ginger.

Blend your onion,tomatoe and tattashe all together to form a single paste.

Set your clean pot on fire, put palm oil,pour in your previous paste of onion and co.pour your grinded egusi with crayfish,continue stirring until for some minutes,until you noticed that your oil.is covering the paste.

Add in your boiled pomo,goat meat,dried and stock fish(make sure all dirt is thoroughly removed from both fish).

Add water to your own will,some people want it watery,and some thick I prefer the thick one add in seasoning to taste wash your ugu properly and close your pot.

Let ugu cook for 5 mins its done serve with pounded yam, EBA,and so on.