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Ingredients For the Soup: 2 cups ground egusi (melon seeds) – can be bought pre-ground or whole and ground in a spice grinder 1–1½ lbs assorted meats – goat meat, beef, cow tripe (shaki), or chicken ½ lb smoked fish – deboned and flaked (mackerel or stockfish) ½ cup crayfish, ground 2–3 tablespoons palm oil 2 seasoning cubes (e.g., Maggi or Knorr) 1 medium onion, chopped 2–3 cups spinach or bitterleaf (washed and chopped; fresh or frozen) 1–2 Scotch bonnet or habanero peppers, blended (adjust to taste) 2 cups beef stock or water Salt and black pepper, to taste Instructions Step 1: Prepare the Meats In a large pot, add your assorted meats, half of the chopped onion, salt, one seasoning cube, and a little water. Cover and boil for 20–30 minutes until meats are tender. Reserve the stock (you'll use it for the soup). Step 2: Make the Egusi Paste In a bowl, combine ground egusi with just enough water to form a thick paste. Optional: Add a pinch of ground crayfish for deeper flavor. Step 3: Cook the Soup Base Heat palm oil in a wide pot over medium heat (don’t overheat). Add the remaining onions and cook until translucent. Add blended pepper and sauté for 3–5 minutes. Stir in ground crayfish, smoked fish, and your cooked meats with stock. Simmer for 5 minutes to combine flavors. Step 4: Add Egusi Drop the egusi paste in spoonfuls into the simmering pot—do not stir initially. Cover the pot and allow egusi lumps to steam and cook for about 10 minutes. Stir gently, breaking up the clumps slightly if desired, and simmer for another 10–15 minutes. Step 5: Finish with Greens Add chopped spinach or bitterleaf. Stir and cook for another 5 minutes. Add water if soup is too thick. Taste and adjust seasoning with salt and an extra seasoning cube if needed. PART 2: Pounded Yam Ingredients: 2 cups yam flour (Elubo) or 2 medium fresh yams, peeled and cut into chunks (for traditional pounding) Water, as needed 🍳 Instructions for Instant Yam Flour Method: Bring 3 cups of water to a boil in a saucepan. Reduce heat and slowly stir in yam flour while mixing with a wooden spoon to avoid lumps. Continue stirring until smooth, stretchy, and dough-like. Add a splash of water, cover, and let steam on low heat for 5 minutes. Stir once more and serve warm. Instructions for Traditional Fresh Yam Method: Boil peeled yam chunks until very soft (20–25 minutes). Transfer to a mortar and pound using a pestle until smooth and stretchy. Shape into balls and serve warm.