Season the meat, remove and add more water to boil the stock fish and the dry fish

Grind the egwusi, crayfish, locust beans and pepper then turn the egwusi into a thick paste

When the stock is soft, add the egwusi balls to the boiling stock and cook until is is done and the ball has risen

Pieces the ball, add red oil, locust beans,crayfish, and onions and allow to cook. When it is cooked, add the meat, seasoning cubes, salt and pepper.

Turn the soup and taste for salt, then serve with pounded yam, semo or eba.