Season and cook the meat

• Place the beef in a pot with the chopped onion, seasoning cubes, salt and some water.
• Boil until the meat is tender, then reserve the meat and the stock.

Prepare the egusi mixture

• Mix the ground egusi seeds with a little water to form a thick paste.
• Blend the scotch bonnet pepper and set aside.

Fry the egusi

• Heat the palm oil in a pan and add the egusi paste in small lumps.
• Fry gently until the egusi is firm and golden.

Simmer the soup

• Add the reserved meat stock and the blended pepper to the pot.
• Add the cooked beef and the flaked smoked fish, then simmer 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 pounded yam

• Bring water to a boil and gradually whisk in the pounded yam flour.
• Turn and knead the dough until smooth and stretchy.

Serve

• Shape the pounded yam into balls and serve with the hot egusi soup.