Season and boil meat, stockfish and dry fish till it's cooked. Set aside

Grind your shombo, tatashe and pepper

Fry grinded pepper mix with Palm oil till it's dry

Add grinded egusi and fry till the mix looks dry and in pebble form

Pour in your meat and stock, bring to boil. Adjust taste

Add your crayfish and more water if need be.

Bring it down and serve