Place your saucepan on medium heat, add vegetable oil, diced onions, and locust beans (iru) stir well until they become translucent.
Add the blended ingredients. Cover to cook for about 7-8 (stir in between to avoid burning).
Remove the cover and start adding your seasoning, salt( be careful when adding salt, egusi absorbs salt easily) curry, grounded crayfish, and the uziza seed).
Add your varieties of meat and fish, cover to cook for another 5 minutes, then remove from the heat and set aside.
Grab another pot, place on medium heat, add palm oil. Then go-ahead to add the egusi seed, fry, and stir until the palm oil starts floating on top.
Remove the fried Egusi and stir it in the previous soup and mix both together thoroughly.
At this juncture, add the bitter leave first and allow it to cook for 3 minutes.
Finally, add your preferred leafy green: Spinach or Ugwu leave. Allow to cook on low heat for about 5 minutes before you stir.
Now stir everything together, and turn off the heat.
Your Egusi Soup is ready!
Enjoy with any swallow of your choice.