Soak the egusi seeds in water for about 30 minutes, then blend to a smooth paste.
In a pot, heat palm oil over medium heat.
Add chopped onions to the hot oil and saut0e until they become translucent.
Stir in the blended tomatoes and cook until the mixture thickens.
Add the egusi paste, ground crayfish, and ground pepper to the pot. Stir well to combine.
Add assorted meats to the pot and cook until they are browned.
Pour in enough water to achieve the desired soup consistency.
Simmer the soup over medium heat for about 30-40 minutes, allowing the flavors to meld and the egusi to cook through.
Add chopped leafy vegetables and salt to taste. Cook until the vegetables are wilted.
Adjust the seasoning if needed and let the soup simmer for an additional 10 minutes.
In a separate pot, boil the yam chunks until they are soft and can be easily pierced with a fork.
Drain the yam and transfer it to a mortar or a sturdy bowl.
Pound the yam using a pestle or a yam pounder until it becomes stretchy and smooth. You can add small amounts of water during pounding to achieve the desired consistency.
Season the pounded yam with salt to taste and continue pounding until well incorporated.
