Boil the palm fruits, pound and extract the juice then set aside.

Boil your meat till tender, add your washed stock fish, dry fish, pepper, crayfish and periwinkle (without the shell)

Pour the extracted palm fruit juice and allow to boil

Add the grinded egusi and allow to boil further

Now bound the sliced ukazi leave just a little to break the long length

Add your seasonings to test and let it boil. Finally add your ukazi leave

Voila! Your soup is ready. Note, no thickener is needed as the banga acts as thickener too.