A rich combination of melon seeds and ogbono for a textured, nutty-flavored savory stew.
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Boil the assorted meats and stockfish with onions, one bouillon cube, and salt until tender; reserve the broth.
In a small bowl, mix the ground ogbono with 2 tablespoons of palm oil to create a smooth paste to prevent Lumping.
Heat the remaining palm oil in a large pot on low heat, then add the ground egusi and fry for 5 minutes, stirring constantly until it forms small clumps.
Slowly pour the meat broth into the egusi pot, stir well, and bring to a simmer for 10 minutes.
Add the ogbono-oil paste into the pot and stir vigorously until the soup thickens and develops a draw-like consistency.
Stir in the cooked meats, smoked fish, blended peppers, crayfish, and iru; cover and simmer for another 10-15 minutes on medium-low heat.
Taste and adjust seasoning with the remaining bouillon cube and salt if necessary.
Add the chopped Ugu or spinach leaves, stir once, and let it steam for 2 minutes before turning off the heat.
