A vibrant green version using plenty of fresh spinach and smoked turkey.
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Blend the red bell peppers, scotch bonnet, and half of the onion until smooth, then set aside.
In a small bowl, mix the ground egusi with a little water to form a thick, lumpy paste.
Heat the palm oil in a large pot over medium heat for 2 minutes, then sauté the remaining sliced onion until translucent.
Add the blended pepper mixture to the pot and fry for 10 minutes until the water reduces and the oil floats to the top.
Add the smoked turkey, chicken stock, crayfish, and bouillon cubes; bring to a simmer for 15 minutes to soften the turkey.
Scoop small lumps of the egusi paste into the broth, cover the pot, and let it steam for 10 minutes without stirring so the lumps set.
Gently stir the soup, then add the chopped spinach in batches, folding it into the sauce.
Simmer for another 5 minutes until the spinach is wilted but still vibrant green, then adjust salt to taste and serve.
