Step 1

In a medium-sized saucepan, boil the beef seasoned with salt (garlic salt), pepper, smoked paprika, pepper, and onions until tender - make sure you add plenty of water, so you have about 3-4 cups of beef stock for the soup. Remove the beef and reserve the stock.

Step 2

Heat the canola and palm oil in a heavy saucepan over medium heat. Add the onions and sauté until they are translucent, about 5 minutes. Then add your choice of meat and crayfish, and continue cooking.

Step 3

Stir in the tomatoes with their juices, garlic, and 1-2 cups of beef stock. Bring to a boil and simmer for another 5 minutes.

Step 4

Add the ground egusi and simmer on medium heat for approximately 10 more minutes. Then add beef stock as needed to get the desired consistency or prevent burning.

Step 5

Finally, throw in the spinach and let it simmer for 4-5 minutes. Adjust seasonings to taste.

Step 6

Serve warm with fried plantains, fufu, yams, or your favorite starchy side dish.