Cook the assorted meat

• Season the beef, shaki and chicken with chopped onion, stock cubes and salt
• Cover with water and simmer until tender

Prepare the egusi base

• Blend the ground egusi seeds with a little water into a thick paste
• Blend the tomatoes, scotch bonnet and remaining onion

Fry the egusi

• Heat the palm oil in a pot
• Add the egusi paste and fry, stirring, until it firms up and releases oil

Simmer the soup

• Add the blended pepper mix and the meat stock
• Add the cooked assorted meat and simmer until the oil rises to the top

Add the greens and season

• Stir in the chopped spinach
• Season with salt and stock cube and cook briefly

Make the fufu

• Bring the water to a boil in a saucepan
• Stir in the cassava flour and turn until smooth and stretchy

Serve

• Scoop the fufu into portions
• Serve with the egusi soup and assorted meat