Egusi Soup

Name: Egusi Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: World Cuisine
Ingredients: 450 g chicken (about 1 lb); 250 g beef tripe - shaki (approximately 0.5 lb); 1 onion (finely chopped or blended); ½ tsp salt; 1 Maggi or your preferred bouillon seasoning cube; 1 scotch bonnet or habanero pepper; 1-2 cups water for boiling the meat ((or more, until the tripe is tender)); 2 red bell peppers; 1 medium-sized tomato; 2-3 scotch bonnet or habanero peppers ((or as preferred)); 4 African bird's eye chilis ((Fresno chiles, or as preferred)); 2 medium-sized onions ((one for blending, dice and reserve the other one for frying the egusi)); ½ cup palm oil ((use more or less, as preferred)); 2 Tbsp iru - locust bean seeds, soaked in hot water, then drained ((or dawa dawa)); 1 tsp black pepper; 1½ cups ground egusi; ⅓ cup water ((for making the egusi paste)); 225 g smoked dry fish - approximately ½lb; 2 Tbsp crayfish; 500 g sliced fresh or frozen spinach - approximately 1 lb (cleaned and drained)