In a pot or pressure cooker, add beef, 1 teaspoon seasoning powder and 1 teaspoon salt. Mix till combined, then add about 3 cups of water.

Boil till tender. Water should be enough so that you will have at least 2-3 cups of stock.

In a blender or grinder, blend egesi till smooth. If using already ground, skip step.

Remove beef from stock and save stock for later.

In a hot pot, add cooking oil and shallow fry beef till golden brown. If you don't want to fry beef Skip step.

In hot oil, add chopped tomatoes and onion. Let it cook till the oil floats. This will take about 4-5 minutes.

Now add blended or ground egesi, crayfish, salt, habanero pepper, ginger garlic paste, remaining seasoning powder and salt, smoked fish, and beef stock. Stir till combined.

Cover and let it cook for 5-7 minutes. Open and stir the pot from time to time to avoid burning. Also, add more stock or water to adjust thickness if needed.

Add okongobong leaves, mix till combined, and let it simmer for 5 minutes.

Taste to adjust any seasonings.

Remove from heat and serve right away with preferred side.