Take a small bowl, rinse and soak the stock fish and do same in a separate bowl for the dry fish for 20min. Break both fish apart to add to the recipe later. 

Boil the shaki in 2 cups of water for 20min, take out of the water and set aside with the fish. Please discard the shaki water.

Whilst the shaki is boiling, in a separate pot boil the beef, whole onion, garlic, ginger, thyme, bay leaf in 2 cups of water, on medium heat, for 15min. Take the beef out and sieve, retain the stock but, discard the ginger, garlic, thyme and bay leaf.

Rinse the pot and pour the palm oil into the pot, fry the diced onion and pepper, followed by the ground egusi and cray fish until everything in the pot is well coated with the palm oil.

Add the beef, shaki and fish with the stock and one cup of water and simmer for 25min, continuously stirring. Add the ugwu leaves and salt, continue cooking for 5 min before serving.