Pour the pepper in a pot and add some of the meatstock and dried fish stock and let it cook until almost dried

Add the crayfish,bitterleaves and parboiled meat and fish and stir gently not to scatter the fish

In a bowl, add the grinded melon with pinch of salt and the diced onions

Mold properly until it begins to produce oil

Put a pot on fire and add palm oil on very low heat

When it’s a bit hot, start cutting and adding the molded egusi (please this must be done on very low heat or it all goes bad!!!) take note

Continue stir frying an add more palm oil to fry if needed.

After about 8-10minutes of the egusi frying, turn of heat

Light up the pepper mix and start scooping in the fried melon into it

Scoop in large junks and leave for like 30secs before stirring. (Still on low heat or it burns)

Then start stirring gently and the soup starts to fry with the oil from the fried egusi

Continue frying for 5-6minutes

The taste for seasoning and at this stage the egusi should have fried enough and formed seeds

Then add little water to break up the soup dryness and lighten the reddish colour of the melon from frying in palm oil. Adjust seasoning. Sprinkle in the ugu and allow to cook for 2minutes