||Blend the egusi and osu together but crayfish separately..
||Peel the achara by removing the coarse outer husk till you get to the tender part..
||Break the tender part into 1cm long pieces.any part of the shoot that is not easily breakable should be discarded..
||Rinse the pieces of achara and keep aside..
||Wash the pomo very well and boil with 45minutes..
||Fry the egusi with red oil for 5minutes with continuous stirring to avoid it getting burnt..
||Pour in the pomo and more water for the soup and boil for 7minures..
||Then put crayfish,fresh pepper,Salt,maggi and leave it to boil..
||Slice the ukazi leave and pound lightly..
||Put the achara and ukazi and leave it to boil for 2minutes..