Place the ground egusi in a bowl. Gradually add 1 cup cold water and stir to form a thick, spoonable paste. It should be moist but not runny. Set aside.

Prepare aromatics in oil

Heat 3 tablespoons of the oil in a large pot over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the blended red pepper and continue to cook, stirring, for 3 minutes to reduce rawness.

Add the egusi paste to the pot in small spoonfuls, stirring or pressing to form lumps. Fry gently in the oil for about 8–10 minutes, stirring occasionally, until the raw taste diminishes and the egusi begins to turn golden and fragrant. Add remaining oil if the mixture looks very dry.

Protein & stock

Add stock and proteins

Pour 4 cups of chicken or beef stock into the pot with the fried egusi. Stir to incorporate, breaking up large lumps. Add the precooked chicken or meat pieces, smoked fish, and shrimp if using. Bring to a gentle simmer.

Simmer uncovered for 10–12 minutes so the egusi swells and the flavors meld. If the mixture is too thick, add up to 1 cup additional water or stock to reach desired consistency.

Vegetables & aromatics

Season and add greens

Crush or add the scotch bonnet whole (to keep heat milder) or chop finely for more heat and add to the soup. Stir in minced garlic, grated ginger, and sliced scallions. Cook 2–3 minutes. Add the chopped bitter leaf or spinach and fold into the soup. Continue to simmer 3–5 minutes until the greens are tender but still bright.

Seasonings & finishing

Add ground crayfish, seasoning cubes, salt, and black pepper. Taste and adjust salt and heat as needed. Simmer an additional 2 minutes to marry flavors. If you used a whole scotch bonnet, remove it now before serving.

Finish with a drizzle of remaining oil (1–2 tablespoons) for sheen. Serve hot with pounded yam, fufu, rice, or eba.