Grind your egusi together with the ogbono, crayfish, and pepper.
Wash your meat with salt and warm water
Wash your fish with hot water and salt
Cut one of the onions into 4 and chop the other one.

Put your meat in a pot; add the chopped onion, 2 Seasoning cubes and salt. Do not add any water. Mix everything together and cook over low-medium heat for 15 mins.

After 15 mins, add your fish and continue cooking till the water is almost dried up, then add 1 litre of water and cook till the meat is done.

While the meat is cooking, get a dry pan, add your oil and the quartered onion; cover and leave till the onion starts to caramelize. Take out the onion and turn off the heat (the onion is just to flavour the oil... you can blend it and add it to the soup or use it for something else). Next, add your ground egusi and ogbono mixture to the oil and use a spoon to dissolve any lumps.

Once your meat and fish are done, add the egusi and ogbono mixture to the pot and mix properly. The soup will be very thick at this point, you can now add water gradually till you achieve your desired consistency. Add one Seasoning cube, and cook for 5-10 minutes.

Check for seasoning and adjust to suit your taste, add your bitterleaf and turn off the heat after a further 5 mins. Your ogbono and Egusi soup is ready!