Instructions

1. 1
   Season and cook the meats: Place 700 grams assorted meat (beef, shaki, ponmo) in a pot. Add half of 2 onions (roughly chopped), 1 of 2 seasoning cubes, and a pinch of 1 teaspoons salt. Add just enough water to cover. Cook on medium heat until tender shaki takes longest, so add it first, then beef, then ponmo. Reserve the meat stock; do not discard it.
2. 2
   Prepare the pepper blend: Blend 4 scotch bonnet peppers (rodo) and 2 tatashe (red bell pepper) together with the remaining half of one 2 onions (onion) using a blender or food processor. Do not add water, blend to a coarse, thick paste. Set aside.
3. 3
   Mix the egusi paste: Place 400 grams ground egusi (melon seeds) in a bowl. Add a small amount of water just enough to bind and mix into a thick, moldable paste. Alternatively, for the frying method, keep the egusi dry. The paste method gives a smoother texture; the frying method gives a more crumbly, textured result.
4. 4
   Fry the palm oil base: Heat 0.3 cups palm oil in a wide, heavy-bottomed pot over medium heat until it melts and shimmers about 4 minutes. Add the remaining diced 2 onions and fry until translucent and fragrant, about 3–4 minutes. Add 2 tablespoons iru (locust bean) and stir well into the oil.
5. 5
   Fry the egusi: Add the egusi paste (or dry egusi) directly into the hot palm oil. Stir to coat well. Fry on medium-low heat, stirring constantly to prevent burning. The egusi will gradually turn golden and begin to clump. Fry until it is fragrant and lightly toasted this step is crucial for depth of flavour.
6. 6
   Add pepper blend and stock: Pour the blended pepper mixture into the pot and stir well into the fried egusi. Add 1.5 cups beef or chicken stock (or reserved meat stock) to loosen the mixture. Stir thoroughly, cover, and allow to cook on medium heat. The egusi will absorb the liquid and expand.
7. 7
   Add protein: Add the cooked 700 grams assorted meat (beef, shaki, ponmo), 200 grams stockfish (panla), soaked and cleaned, and 150 grams smoked fish (eja igbe), deboned into the pot. Stir gently to incorporate all proteins evenly. Add 3 tablespoons ground crayfish and the remaining 2 seasoning cubes. Taste and adjust salt. If the soup is too thick, add a little more stock or water. Cover and simmer on low heat.
8. 8
   Add the greens and finish: Add the washed and shredded 300 grams efo tete or efo shoko (African spinach), washed and shredded to the pot. Stir in gently do not over-mix or the leaves will lose their colour. Cover for just 3–5 minutes. Do not overcook the greens. Taste one final time for salt and seasoning. The soup should be thick, rich, and deeply savoury.
9. 9
   Rest and serve: Turn off the heat and allow the soup to rest for 5 minutes before serving. This allows the flavours to settle and the egusi to finish absorbing. Serve hot with pounded yam (iyán), amala, ẹbà, or fufu.