Season the beef with the salt, pepper, and smoked paprika. In a heavy bottom soup pot, place the seasoned beef and cover with 3-4 cups of water.

Cover the pot and simmer on low for two hours or until the beef is fork tender.

Once done, separate the beef from the stock and set both aside in bowls.

Finish preparing for the soup by blending the red bell pepper, habanero pepper (optional), one of the chopped onions, and a cup of water in a blender until pureed. Set aside in a bowl.

Clean the egusi seeds well, rinsing several times with water to get rid of any dirt or germs on the seeds.

After cleaning the blender of the pepper mix, place the cleaned egusi seeds and 1 cup of water in the blender and puree. Set this aside as well.

Using the same soup pot, or a similar pot, heat the oil on medium heat until it’s hot.

Add the second chopped onion and allow to cook in the oil for 3 minutes until beginning to turn translucent.

Next, add the cooked beef and sear for 2 minutes in the oil with the onion.

Add the garlic and cook until fragrant, about 1 minute.

Pour the pepper mixture into the pot, cover, and allow it to simmer for 10-15 minutes. Stir occasionally.

Add the reserved beef stock and the two beef Boullion cubes to the pot and allow the mixture to come once again to a simmer, about 3-5 minutes.

Once hot, slowly add the egusi puree by the spoonful to the pot and allow the mixture to cook for 10 minutes, covered.

Stir the soup lightly and add the spinach and shrimp, cooking just until the shrimp is done, about 6-7 minutes. Season to taste with salt and pepper.