Rinse and trim the meats and dry fish: the Beef, Tripe, Cow Skin (Ponmo), Stockfish and Dried Fish. Place them in a large pot, add roughly chopped Onion, enough Water to cover, a Seasoning Cube and a pinch of Salt. Bring to a boil, then simmer until the meats are tender (30–60 minutes depending on cut); remove the meats and reserve the cooking stock.
While the meats cook, debone and flake the Dried Fish and shred the Stockfish into bite-size pieces. Set aside.
Blend the Red Bell Pepper, the Scotch Bonnet Pepper and a little Onion into a coarse puree—this will be your pepper base.
In a bowl, mix the Ground Egusi (Melon) Seeds with the Ground Crayfish and the Iru (Locust Beans). Add a few tablespoons of water to make a thick paste or form into small lumps if you prefer.
Heat the Red Palm Oil in a clean pot over medium heat. When hot, add the egusi paste and fry, stirring gently, until it starts to turn golden and gives off a nutty aroma (5–8 minutes).
Add the blended pepper mixture to the pot and fry together with the egusi for a few minutes to cook off rawness. Then pour in some reserved meat stock a little at a time to loosen the mixture to your desired soup consistency.
Return the cooked Beef, Tripe, and Cow Skin (Ponmo) to the pot along with the shredded Stockfish and flaked Dried Fish. Taste and adjust seasoning with additional Seasoning Cube and Salt as needed. Simmer gently for 10–15 minutes so flavors meld and the oil separates slightly.
Stir in any remaining Ground Crayfish or a splash of reserved stock if the soup needs richer flavor or a looser texture. Reduce heat and let everything cook together for a few minutes more.
Add the chopped Pumpkin Leaves (Ugu) to the pot, stir through, and simmer 2–4 minutes until the greens are just wilted but still bright.
To make the pounded yam, peel and cut the African White Yam into chunks, place in a pot with enough Water to cover and a little Salt, and boil until very tender (about 15–20 minutes). Drain, then pound in a mortar or blend in a food processor, adding small spoonfuls of the hot cooking water until you reach a smooth, stretchy consistency.
Serve the hot egusi soup alongside scoops of pounded yam; use your hand or a spoon to break off pieces of yam and dip into the rich, savory soup. Enjoy immediately.
