STEP 1: Clean the fish thoroughly. If using dried fish, soak in warm water to soften, rinse, and set aside.
STEP 2: In a separate bowl, mix ground egusi with a bit of water to form a thick paste.
STEP 3: Heat palm oil in a pot on medium heat. Add the blended onion and fry for 3 to 5 minutes.
STEP 4: Add the egusi paste in small lumps and fry for 10 minutes, stirring gently so the paste doesn’t burn.
STEP 5: Add 2 cups of water or stock gradually, stirring to dissolve the lumps. Cook for another 10 minutes.
STEP 6: Stir in crayfish, ground pepper, seasoning cubes, and salt.
STEP 7: Carefully add the fish. Reduce heat and cook gently for 15 to 20 minutes.
STEP 8: Add chopped ugu or washed bitterleaf and cook for another 5 minutes.
STEP 9: Let the soup rest a bit before serving.
STEP 10: Serve with pounded yam, eba, or semovita.