Season and cook the meat

Place your meat in a pot with chopped onions, salt, and seasoning powder. Add a little water and cook until tender. Set aside and keep the stock.

Heat the palm oil

In a separate pot, warm the palm oil on medium heat until it becomes bright red. Do not bleach it.

Build the flavor base

Add chopped onions and stir until fragrant. Add blended peppers if using, and cook for a few minutes.

Add the Egusi

Mix the ground egusi with a little water to form a thick paste. Scoop the paste into the pot in small lumps. Let it fry gently in the oil without stirring too much at first.

Simmer the Egusi

Pour in the meat stock or water. Allow the egusi lumps to cook and absorb the liquid. They will thicken and form soft curds.

Add proteins

Add your cooked meat, dried fish, or stockfish. Stir gently and let everything simmer together.

Season the soup

Add crayfish, salt, and more seasoning powder if needed. Taste and adjust.

Add the greens

Stir in your bitterleaf, spinach, or ugu. Let the soup cook for another 5 to 7 minutes until the vegetables soften.

Finish and serve

Once the soup is thick, fragrant, and well combined, remove from heat. Serve hot with pounded yam, fufu, eba, or semolina.