Sock dry fish with boiled water and salt, chopped attarugu onions and pappe. Wash ugu leaf and water leaf set aside.

Wash and cook meat and pomi for some minute, wash socked dry fish and set a side cut pomo and set set aside with fish

Set pot on the fire add vegetable oil and fry the meat set a side add palm oil and chopped ingredients stir till change in colour and smail add meat water, add ugu leaf cover for 5 minutes add water leaf add egusi add pomo and fish add seasoning cubes add ginger and garlic to taste cover for another 5 minutes then serve. Enjoy with tuwo or pounded yam.