A thick, nutritious blend of ground melon seeds and sliced okra for a slimy texture.
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Boil the meat and stockfish with chopped onions and one seasoning cube until tender, reserving the broth.
Mix the ground egusi with a small amount of warm water to create a thick, lumpy paste.
Heat the palm oil in a large pot for 2 minutes, then add the remaining onions and sauté until translucent.
Add the egusi paste to the oil in small lumps and fry on low heat for 5-8 minutes until the lumps firm up.
Pour in the meat broth and blended peppers, then stir gently to combine without breaking all the egusi lumps.
Add the cooked meat, smoked fish, and ground crayfish, then simmer for 10 minutes.
Stir in the sliced okra and cook for 3-5 minutes to maintain its bright green color and slimy texture.
Add the chopped spinach or ugu leaves, adjust salt to taste, and simmer for 2 final minutes before serving.
