Soup thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, many of which are native to Africa).
If it is not already ground, grind or food-process the egusi (or its substitute).
Heat the oil in a skillet. Fry the meat until browned, but not done. Transfer the meat to a deep pot or dutch oven, cover it with water, add the maggi cube if desired. Bring to a slow boil, then reduce heat and simmer.
Heat more oil in the same skillet in which meat was cooked; fry together the onion, chile pepper, tomatoes, and okra. Once they start to become tender add the tomato sauce (or tomato paste), dried shrimp or fish, and egusi. Stir well and allow to heat thoroughly.
Add the onion-tomato-egusi mixture to the simmering meat. Add water and stir into a smooth soup. Cook for 20 to 30 minutes, or until meat and vegetables are done.
Stir in greens. Adjust seasoning. Cook until greens are done as you like them.
Servings 4