Roughly or smoothly blend the tatase and set aside

Pour the Egusi powder into a dry hot pan and toast for a few minutes.(optional). Transfer the Egusi into a blender and blend with a little water, the onion and atarodo to form a thick paste; then set aside

Wash and place the meats into a soup pot. Season with salt, 1 tbsp. of crayfish, 2 tbsps. dry grounded pepper, salt, bouillon(if using) and the remaining onion. Pour water to the level of the meats and cover tightly. Cook until meat is tender. Pour the blended tatase into the pot and stir. Reduce the heat and scoop dollops of the egusi into the pot with the meat and tatase. Do not stir. Cover the pot and cook until the egusi has formed; then stir. Add the remaining crayfish, dry fish and vegetables. Cook for another 3-4minutes; then add the uziza leaves, stir and set aside. Serve with any swallow, rice or yam