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Ingredients:

Egusi (melon seeds) – 1 to 2 cups, ground

Palm oil – about ½ to 1 cup

Beef, goat meat, or assorted meats – about 500g (washed and seasoned)

Stockfish and/or dried fish – soaked and cleaned

Smoked fish – deboned

Seasoning cubes – (e.g., Maggi, Knorr) – to taste

Salt – to taste

Crayfish – about 2 tablespoons, ground

Pepper – scotch bonnet (atarodo) and/or ground pepper – to taste

Onion – 1 medium, finely chopped (optional for Egusi paste)

Water or meat stock – as needed

Vegetables – like ugu (fluted pumpkin leaves), bitterleaf, or spinach – washed and roughly chopped

Optional additions – periwinkle, kpomo (cow skin), or snails

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Preparation Steps:

1. Prepare the Meats and Stock:

Season the beef (and other meats) with salt, seasoning cubes, onions, and pepper.

Boil until tender. Add tougher meats like cow tripe (shaki) first if using.

Once done, set the meats aside but keep the meat stock — it's crucial for flavor.

2. Prepare the Egusi Paste:

In a bowl, mix the ground egusi with a small amount of water (and optionally some chopped onions).

Stir until it forms a thick, smooth paste — not too watery.

3. Fry the Egusi (Two main methods exist):

Method A (Frying Method):

Heat palm oil in a pot on medium heat.

Add the egusi paste in small lumps into the hot oil. Let it fry slightly without stirring too much at first.

Gradually fry the lumps, breaking them gently apart after a few minutes.

Stir occasionally until the egusi becomes grainy and slightly golden — this takes about 10–15 minutes.

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