Boil the meat and stockfish with onion,salt and maggi cubes.when is soft bring down.bleach palmoil and fry egusi and stir to make sure it dosent burn.

Put in the meat,stockfish and stock and water when is boiling dissolve the achi and put in the soup. leave it open and boil to be thick.crayfish and fresh pepper.salt and maggi then

Rinse the bitterleaf and let it not be too bitter put inside the soup.stir very well cook it for 3minutes.