Soak the dried fish in hot water for about 30 minutes to soften.

Season the meat with salt, bouillon cubes, and chopped onion. Cook until tender.

In a large pot, heat the palm oil over medium heat. Add the ground egusi and cook for about 5-7 minutes, stirring constantly to prevent burning.

Add the cooked meat and soaked dried fish to the pot. Stir well.

Add water to the pot, enough to cover the ingredients. Bring to a boil, then reduce heat and simmer for about 20-30 minutes.

Add the chopped scotch bonnet peppers and simmer for another 10 minutes.

Add the spinach or kale and cook for about 5 minutes, or until wilted.

Check the seasoning and adjust if necessary. Simmer for another 5 minutes.

Serve hot with your favorite side dish.