Prepare the yam: Peel and cube the yam. Rinse thoroughly, then boil in water until soft (about 20-25 minutes). Drain and set aside.

Pound the yam: Transfer the boiled yam to a mortar and pound with a pestle until smooth and stretchy. Alternatively, use a food processor or electric mixer to achieve a similar consistency.

Prepare the meats: Season the assorted meats with salt, stock cube, and half of the chopped onion. Boil until tender (about 30 minutes). Reserve the stock for the soup.

Toast the egusi: Dry-roast the egusi seeds in a pan for 3-4 minutes until slightly golden. Grind into a fine powder using a blender or mortar.

Cook the soup: Heat palm oil in a pot. Sauté the remaining onion and scotch bonnet peppers for 2 minutes. Add the ground egusi and stir well.

Add liquids and proteins: Pour in the reserved meat stock (or water) and stir. Add the cooked meats, smoked fish, and ground crayfish. Simmer for 15 minutes.

Add vegetables: Stir in the chopped pumpkin leaves and cook for another 5 minutes. Adjust seasoning with salt if needed.

Serve: Scoop the pounded yam into serving bowls and accompany with generous portions of egusi soup. Enjoy hot!