Wash the tomatoes, onions, tattashe and red bonnet grind boil it and put it aside

In another pot put oil and add the grinded mixture of tattashe, attaruhu etc

Fry it for some minutes, add the meat and meat stock add the spice and Maggi add little salt

Mix egusi with little water and add, close the pot and allow it to cook through for at least 30 minutes

Wash the dry fish and keep aside, wash the ogu leave drain in a colander

Add the fish and ogu and allow it to cooked for at least 10minutes