In a pot, combine the meat and fish with ½ tablespoon of salt, ½ tablespoon of ground fresh pepper and 2 seasoning cubes. Cook over medium heat for 10 minutes, until well seasoned.

Add the cooked meat and fish, along with their stock, into the melon mixture and stir to combine. Add the vegetables, allow the soup to simmer briefly, then remove from heat. The salt, pepper and seasoning used earlier is sufficient for the soup. Your egusi soup is ready to serve.