Boil ur meat with onions, pepper, salt, maggi n keep

Pour ur egusi inside a bowl, slice small small n add, add a little salt, add a pinch of maggi, the add small water n stir, it will turn to a thick paste, u put ur frying pan on the fire, add red oil, when the oil is hot, u start putting the egusi paste into the oil n turn, keep adding the paste until it finished from the bowl, the keep frying it until it becomes lighter in ur hand, then u know its done, u bring it down n keep

Then wash ur fresh tomatoes, tatashe, shonmbo, blend it n keep

Pick water leaves, pumpkin leaves n ozuza leaves, wash it very well, slice them n keep.

Put ur pot on fire, when it dry, put small red oil, when d oil is hot, add small onions, then pour the blended tomato paste, cover it small, then add water leaves n stockfish head n cover it

When the water leaves is cooked, then u add ur meat n stock water, add ur stockfish body n dry fish, add crayfish, maggi n cover it

After some minutes, u open n add ur ozuza leaves n add the fried egusi n cover it like 2minutes because the egusi is already fried. Then add ur ugwu (pumpkin) leaves n cover it for another 2minutes.

Open n stir it, taste n ur egusi soup is done

Serve with semi or pounded yam