Blend or grate your tomatoes, pepper and onions then fry in palm oil.

Add the seasoning and spices. And add glhot water to the dried fish to soften it.

Add the egusi and let it boil for at least five minutes. If you want to have chunky egusi, make a paste by adding water, then fry it in the palm oil before adding to the tomatoes.

Add in the dried fish after removing the bone. Then add the meat(it should have been boiled before hand).

Finally add in the chopped Ugu leaves and let it cook.

Peel the yam, cut into chunks and boil till soft and tender. Do not add salt

Take it down, don't pour away the water and start pounding. Start by adding chunk by chunk and pounding ligthly. Add some water to make it more sticky, then add more power to the pound, raising the pestle high above and bringing it down strongly to your desired thickness.

Take it out, and serve hot. Pounded yam is best served immediately but its still good afterwards.