Cut the goat meat, wash and steam with onions, salt, pepper and seasoning cubes

While the meat is on fire, blend the egusi and crayfish. After blending the egusi, put it in a small bowl, add a little water and stir well

Add the kpomo and stock fish to the goatmeat and allow it cook for about 15 minutes

Place a clean pot on fire and allow it dry, then add some palm oil. When well heated for about3 minutes, add some sliced onions

Then pour in the egusi and and allow it fry for a for about 5 minutes while you keep stirring it

Then pour in the steamed meat, stockfish and kpomo. Add some water, then crayfish, salt, pepper, seasoning cubes. Stir well and allow it cook

Keep stirring to keep it from burning. When you're sure the soup is well cooked you then add the sliced oziza and ugu leaves

Stir and allow it cook for about 2 more minutes and then your soup is ready.