A classic Nigerian staple featuring melon seeds, palm oil, and leafy greens.
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Boil the assorted meats and stockfish with onions and seasoning cubes until tender, reserving the stock for later use.
In a small bowl, mix the ground egusi with a small amount of water to form a very thick, dough-like paste.
Heat the palm oil in a large pot on medium heat for 2 minutes, then add the chopped onions and iru, sautéing until fragrant.
Add the blended pepper mix to the oil and fry for about 10 minutes until the water evaporates and the oil begins to separate.
Using a teaspoon, scoop small balls of the egusi paste into the frying pepper sauce; do not stir yet, cover and let them steam for 5 minutes to set the lumps.
Gently pour in the meat stock and the cooked meats, then simmer for 15 minutes, stirring very carefully to keep the egusi lumps intact.
Add the ground crayfish and smoked fish, adjusting the seasoning with salt if necessary, and cook for another 5 minutes.
Stir in the chopped spinach or ugu leaves and allow to wilt for 2 minutes before removing from heat to serve with fufu or pounded yam.
