Cook the assorted meat

• Season the beef, chicken and shaki with onion, stock cube 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
• Heat the palm oil in a pan and fry the blended tomato and scotch bonnet

Simmer the soup

• Add the meat stock and the egusi paste in spoonfuls
• Add the cooked meat, shaki and dried fish
• Simmer gently until the oil rises to the surface

Add the vegetables

• Stir the chopped spinach into the soup
• Cook briefly and adjust the seasoning

Make the fufu

• Bring the water to a boil and stir in the cassava flour
• Turn and knead until smooth and stretchy

Serve

• Serve the hot egusi soup with the fufu and assorted meat