Blend tomatoes, red bell peppers, half the onion, and scotch bonnet until smooth. Set aside.
Season and boil meat with the other half of onion, salt, and a seasoning cube until tender. Reserve the stock.
In a large pot, heat palm oil. Add the blended tomato mixture and cook for 15–20 minutes, stirring often, until the oil starts to rise and the sauce thickens.
Mix ground egusi with a little water to make a thick paste. Drop spoonfuls into the stew. Cover and cook for 5 minutes undisturbed to allow it to firm up.
Stir gently, add meat, stock, crayfish, and remaining seasoning. Simmer for 10 more minutes to blend flavors.
Add spinach or ugu and simmer another 5 minutes. Adjust seasoning if needed. Serve warm.
