A rich version where the melon seeds are fried in palm oil before adding stock.
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Boil the assorted meats with onions, seasoning cubes, and salt until tender, reserving the stock for later use.
In a large pot, heat the palm oil on medium heat for 2 minutes, ensuring it does not smoke or bleach.
Add the chopped onions to the oil and sauté until translucent, then add the ground egusi seeds.
Fry the egusi in the oil for about 10-15 minutes, stirring constantly to prevent burning, until the seeds become grainy and separate.
Slowly pour in the reserved beef stock and blended peppers while stirring to incorporate the fried melon seeds into a thick sauce.
Add the cooked meats, stockfish, dry fish, crayfish, and iru; cover the pot and simmer for 15 minutes on low heat.
Taste the soup and adjust seasoning with salt or extra bouillon if necessary, then add the chopped ugu or spinach leaves.
Simmer for an additional 3 minutes until the vegetables are wilted but still green, then remove from heat and serve with fufu or pounded yam.
