A hearty, protein-heavy soup featuring shaki (tripe) and succulent beef chunks.
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Season the beef and tripe with half the onions and stock cubes; boil in 4 cups of water until the tripe is tender and the beef is succulent, reserving the stock.
In a separate bowl, mix the ground egusi with a small amount of warm water to create a thick, paste-like consistency.
Heat the palm oil in a large heavy-bottomed pot over medium heat for 2 minutes, then sauté the remaining onions and iru until fragrant.
Add the blended peppers to the oil and fry for 5-7 minutes until the water content reduces and the oil begins to separate.
Using a spoon, drop small lumps of the egusi paste into the frying pepper base; do not stir immediately, but cover and steam for 10 minutes to set the curds.
Gently fold the egusi curds, then add the cooked beef, tripe, smoked fish, crayfish, and the reserved meat stock.
Simmer the soup on low heat for 15 minutes, allowing the flavors to meld and the oil to rise to the top surface.
Stir in the shredded spinach or ugu leaves and cook for an additional 3 minutes until wilted but still vibrant green.
