This is an easy recipe to follow. There are different methods of cooking egusi, this is just one of them Ingredients Palm oil Egusi - ground smoked fish - pre-soaked in hot salt water ground pepper or habanero small onion assorted meat all ready cooked, I prefer chopped into bite site pieces (for a better dish, please don't add chicken....feel free to add goat meat, beef, tripe etc) meat stock (you may use water if you don't like meat stock) pre cooked stock fish (optional) vegetable ( I prefer collard greens but you can choose your preference) One knorr cube salt to taste locust beans aka iru How to: add your ground egusi to a blender, add some chopped onions....do not add too much. Add a few drops of water. The key is to blend the onions and egusi to form a paste. It shouldn't be watery. Once done, set it aside. Add you chopped meats to a clean pot Add your stock Add your ground pepper or blended habanero Bring all ingredients to a boil Add your smoked fish and stock fish add your cube of knorr and iru Taste for salt, if you used the meat stock, it is likely that you wouldn't need much salt. If you used water, then adjust. Let simmer for a few minutes. Add your chopped vegetables (collards etc) Let it simmer for a few minutes Get your egusi and onion mixture.....begin adding it bit by bit with your fingers...make sure that the egusi is spread all through the pot... Let cook for another 5 mins Stir Lastly, add your palm oil. Make sure you use quality palm oil.....use enough for your dish....but do not over do it. Let it cook for another 10 mins to ensure that the palm oil is heated through, stir.... Voila, you're done.. Enjoy with pounded yam (iyan), fufu, eba or amala. (Note: Make sure your egusi is cooked through.....I'm saying this cos one of our AA sister cooked egusi and gave us all upset stomachs for thanksgiving dinner)....so be kiaful o!