Wash meat and stockfish and place in a medium-size pot over medium flame.

Add enough water to cover the meat. Season with salt and seasoning cube. You can add some sliced onions.

Boil till meat is tender.

Soak the dry fish in boiling hot water for about 2 minutes, drain and rinse well in cold water.

Debone and add to the pot of boiling meat. See post on How to wash dry fish.

While the meat is boiling, grind the egusi seed, using the dry mill of your blender.

Chop onions and grind or chop the pepper.

Wash uziza and ugu leaves and shred.

In a dry pot, put palm oil, when warmed through, add onions and fry.

Before onions soften add ground egusi powder and fry.

Add stock and water, stir well.

Add meat, stockfish, dry fish, crayfish, ogili okpei, pepper and seasoning cubes, stir well, taste and add salt.

Keep cooking until the rawness has gone out of the egusi and red oil coats the top, about 10 minutes.

Add Uziza leaves and boil for 3 minutes.

Then add Ugu leaves and the remaining 2 tablespoons ground crayfish. Boil for another 3 minutes until leaves are tender.

Take off the heat. It will thicken a little more as it cools down.

Serve with any swallow of choice, e.g Pounded yam, garri, Semovita etc. or plain boiled rice.