Using a blender, blend the peppers and 1 onion together until smooth. Pour into a bowl and set aside. 

Blend the egusi melon, half of the second onion, and crafish together. Set aside.

In a pan, heat the palm oil over medium heat until it is melted. Do not overheat. Add the remaining half of onion and half of the locust beans. Cook over medium heat for 3 minutes. 

Add the blended pepper mixture to the pan and cook until reduced, about 15 minutes over medium heat. Stir every few minutes to prevent burning. 

Add the remaining locust beans, beef stock, and slat to taste. 

Cover and cook for 5 minutes. 

Slowly pour the egusi mixture into the pot, but do not stir. Once the mixture is added completely, cover and cook for 20-30 minutes. Try not to stir unless necessary but keep an eye on it so it does not burn. 

Once the egusi turns into a soft mass, stir together gently and add more stock or water if necessary. 

Add crayfish and beef and cook for 5 minutes.

Stir in the spinach and simmer for 5 minutes, stirring constantly. 

Taste and add more seasoning if needed.