Before you begin preparing the soup, note that the dried fish is normally soaked for at least 30 minutes to soften it and to help clean it very well, while the stockfish is usually soaked overnight or cooked with a pressure cooker, since it takes a long time to soften it through boiling.
Blend the peppers (any variety), onions, and tomatoes. Put some oil in a pot and add the peppers, onions, tomatoes, and crumbled bouillon cubes. Cover the pot and cook the mixture for about 2 minutes.
Add the smoked fish, stockfish, blended crayfish, meat, and locust beans spice and cook for 10 minutes.
If you are using meat, it should be washed and cooked separately before being added here. The meat stock can also be poured into the soup mixture to give it an added flavor. If you are using beef tripe, wash it and cook it in a separate pot over medium heat with some sliced onions, 1 or 2 bouillon cubes, and salt and pepper
After the fish are done, debone all the fish except the stockfish and set aside. Remove the beef and beef tripe from the pots in which they were cooked. Leave the water used to cook the meat and fish in their respective pots
Wash the vegetables (such as pumpkin leaves, spinach, bitter leaf, and okazi), cut them into little pieces, and set them aside
The next step is to begin introducing the ground egusi into the pot that contains the cooking water of the meat and fish. Cover the pot, but stir frequently to prevent the mixture from sticking, adding a little more water if necessary
After about 25 minutes, you should see the oil from the egusi rising to the surface of the soup. At this point, add the red palm oil, bitter leaves (or any of the other vegetables), and pepper and salt to taste. Cook for 7 minutes.
As the soup turns a light yellow color, add the cooked meat, beef tripe, and fish. If you have chosen to add pumpkin leaves or any soft vegetables, add them now. Stir the soup and let it simmer for 2 minutes. The soup is ready to be served