To make egbo, you'll need dried crushed corn that is shelled and picked all the dirt if there's any. Make sure you blow out all the shells.
To remove the shell; simply take the corn/maize to the commercial engine people (ero ata) and tell them it's for egbo, the mill/engine will be used to break the corn/maize you just need to blow the shell offf. If you have a big tray put small portion of the corn and move it and down then toss it up into the air then blow the shell, continue until you have all the shells out then use hand to pick the rest and any dirt stuff in it.
Rinse and add enough water to cover the corn in a pot or pressure cooker pot. Add about 10-12 cups of water at first and cook until it is soft and pulpy. Check if it's soft enough or add more water and continue to cook until it is very soft. I used a pressure cooker to cut down the cooking time. You can use a pot but it takes a longer time to cook with a pot. Also, soaking the corn for some hours also help to cut the time down.
Depending on how thick you want your egbo (cornmeal) cook it soft and pulpy, add more water you need to. Add salt to taste also you can mash it if desired.
You can't talk about egbo and not talk about beans. Beans served with egbo must be cooked until it is soft. So, pick the beans, rinse then cover with water and cook for about 5 minutes, drain, then rinse, cover with another water and cook until it is soft then season with salt.
Stew: Clean the pepper and onion and roughly blend the pepper with one onion, you can also roast the pepper and onion in the oven before blending. I roasted mine!
Heat palm oil over medium-high heat and saute the remaining onion (chopped). Add the blended pepper and fry until the quantity reduced. Add the cleaned dried fish or whatever protein you're using, season with seasoning powder/cube and salt then continue to fry until the oil floats.
Serve egbo, beans, and top with the stew. Enjoy!