Heat the palm oil in a large pot to medium heat. Add the onion and cook for 5 minutes to soften.

Add the pepper paste and stir. Cover and cook for 15 minutes.

Add the stock, red pepper powder, and salt and pepper to taste. Cook for 5 minutes.

Gently add the egusi paste by the spoonful. Do not over mix, but stir in very gently. It should be slightly lumpy. Cover and simmer for 15 minutes.

Gently stir the soup a bit (avoid breaking up the lumps), then add the fish and stir. Cover and cook 5 minutes, or until the fish is cooked through.

Add the spinach and cover to steam, 2-3 minutes. Stir into the soup and simmer 2-3 minutes more to soften.

Serve.