Soak your dried shiitake mushroom in the cup of hot water with the uziza leaves till soft
In a pot at medium heat, heat your red palm oil
Add in your diced onions and let it cook till soft.
As the onions are cooking, blend the bell pepper, scotch bonnet and tomato into a purée.
Once the onions are soft, add in your pepper mix and your spices (uziza seeds, iru, mushroom + nori powder + vegetable bouillon powder).
Mix everything well and let it cook for 15 minutes. This fries the pepper base well and the oil will start to separate.
While the stew is cooking, grind your melon seeds and mix with the salt and 3/4 cup room temperature water.
At this point, add in your better than bouillon paste, pour in your mushroom, uzziza leaf, water mix and crumble the tofu into the stew. Cover and cook for a 2-3 minutes.
Add in your fresh mushrooms then pour in your egusi mixture.
Reduce the temperature to medium-low and let your egusi cook for 25 minutes till it is nice and eggy. I cooked it uncovered for about 10 minutes to let the water evaporate. Do not mix!!. Reduce the heat if you find that the bottom might be burning.
After 25 minutes, mix in the frozen spinahc and cook till thawed.
Serve with Eba, pounded yam or boiled yam