Clean fish: Soak the smoked fish in hot water and salt and clean. Set aside. I used stockfish too but it was boiled and soaked in hot water a day before. Remove any specks of dirt from the fish.
Egusi process: if you're using melon seed toast in a pan, the color changes (a little brown) it takes about 5-7minutes. Blend with some of the stock or water (or grind in a mill and mix with some of the stock or water)
Mix the blended egusi with crayfish and stock or water. Set aside.
Pepper: Clean, deseed the red bell pepper and rinse. Blend the pepper and set aside and pour it into a large pot/saucepan over medium heat. Rinse the iru (locust beans) and add to the pepper. If your locust beans (iru) have salt as preservation add the locust beans when you're adding the oil. Boil for about 5 minutes.
Add blended melon (egusi) and stir continuously for about 5 minutes or more
Add oil (you don't need a lot of oil) and stir as you cook and don't season the soup yet so it doesn't curdle up because you don't want that.
If the soup thickens up just add more liquid and cook for about 10 minutes.
Add the protein you're using and gently shape (especially if you're using fresh fish) so don't break the fish up
Continue to cook check for the season. I used homemade stock so I didn't use and seasoning yet also because of the fish that was clean with salt. Continue to cook then season with seasoning powder and salt.
Lower the heat check for the thickness you want loose but not watery. If it needs more liquid add more. If you add more liquid let it warm up before you turn off the heat.
Serve and enjoy with your favorite side dish.