Blend the egusi with achi.

Wash and remove the bones and dirts from the smoked fish.

Fry the egusi and achi with palmoil for 3mins stirring it as the frying is going on.

Pour in water and cover the soup to boil for 5minutes.

Wash the vegetables with salt and cut it.

Put the crayfish,salt,pepper and knorr seasoning.cover it to boil for 5 more minutes.

Then put the vegetable,but not boil for too long at least 2minutes.

Boil 2 cups of water and pour in a container,gradually pour the garri inside.

Allow it to cool for 3minutes and turn with a stirring.fold very well.