If you are using dried or fresh bitterleaf: Wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
If you are using spinach leaves: Clean and chop them immediately before cooking the soup.
If you are using any other greens (such as kale or collard greens): Clean, chop, and parboil them briefly before cooking the soup.
If you are using dried or salted fish: Soak it in water for an hour or two, then cut the fish into pieces and remove any skin or bones.
Heat the oil in a large dutch oven or covered pot. Fry the meat until it is partially done, and then add a few cups of broth, stock, or water. Reduce heat. Simmer.
Add the bitterleaf (or greens, or spinach) to the pot. Stir and simmer for several minutes more.
Add the fish to the pot, along with the onion and tomatoes, and any hot chile pepper, salt, and red or black pepper you like. Cover the pot and continue to cook over low heat.
When the greens are tender, add the remaining ingredients. (Egusi or okra help it to thicken. The egusi, pumpkin seeds, or sesame seeds should be crushed or ground before they are added.)
Cook over low heat, stirring often (do not add any more liquid) until it is a thick sauce-like consistency.
Servings 4