Otong soup

Instructions

1. Cook the meat in water with the onion and salt for 35 minutes, until tender.
2. Add the smoked fish and crushed chilies, then simmer for 10 minutes.
3. Dilute the ground pumpkin seeds in a little lukewarm water to form a smooth paste, then pour it into the pot while stirring.
4. Stir in the palm oil, ground crayfish and bouillon powder, then let it thicken over low heat for 10 minutes.
5. Add the chopped pumpkin or spinach leaves and cook for another 5 minutes until wilted.
6. Adjust the seasoning with the grains of paradise and salt, then serve hot.