Nigerian Egusi Soup

In a pot, combine the beef, goat meat, shaki, and kpomo. Add water to cover, salt, onion, and beef seasoning cube. Boil until tender, about 45 minutes. Drain and set aside the meat and stock.

Soak the dried fish in hot water for 2 minutes. Drain and rinse. Debone and clean the fish, then set aside.

In a food processor or blender, combine the egusi seeds and water. Blend until a smooth paste forms. If using a blender, add a little water as needed to achieve a smooth consistency.

Heat the palm oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the iru and ground crayfish, and fry for another 2 minutes.

Add the blended red bell peppers, scotch bonnet, and habanero peppers to the pot. Stir well and fry for about 10-12 minutes, stirring occasionally, until the sauce is slightly reduced and oil starts to separate.

Pour in the reserved meat stock. Add salt and dried pepper. Stir to combine and bring to a simmer.

Add the egusi paste to the simmering soup in small lumps. Do not stir immediately. Cover and let it cook on low heat for about 15 minutes, allowing the egusi to cook through and form dumplings.

Gently stir the egusi lumps to break them up. Add the boiled meats, fish, shaki, and kpomo to the pot. Stir everything together.

Add a little water if the soup is too thick. Cover and let it simmer for another 15-20 minutes, allowing the flavors to meld.

Stir in the uziza leaves. Cook for just 2-3 minutes until the leaves are wilted but still vibrant green.

Taste the soup and adjust seasoning if necessary. Ensure it is well-seasoned and has the desired consistency.