A traditional variation using washed bitter leaves for a distinct, sophisticated flavor.
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Boil the assorted meats and stockfish with chopped onions, seasoning cubes, and salt until tender, reserving the concentrated meat stock.
Mix the ground egusi with a small amount of warm water or onion juice to form a thick, lumpy paste and set aside.
Heat the palm oil in a large pot on medium heat for 2 minutes, then add the remaining onions and iru, sautéing until fragrant.
Add the egusi paste to the oil in small lumps; do not stir immediately. Cover and fry for about 5-8 minutes until the lumps are firm and slightly toasted.
Slowly pour in the meat stock and blended peppers, gently stirring to break the egusi lumps into your desired size.
Add the cooked meats, dried fish, and ground crayfish. Simmer for 10 minutes to allow the flavors to meld.
Add the washed bitter leaves. If the leaves are still very bitter, boil them separately for 5 minutes before adding to the pot.
Adjust seasoning with salt if necessary and simmer for a final 5 minutes until the oil begins to float on top.
