Pour goat meat into a saucepan.
Add beef, tripe, onion, garlic, ginger, oregano, anise seeds, black pepper, salt, water, stir and let cook for 45 minutes on high heat.
Heat palm oil in a saucepan over medium heat.
Add sliced onions, stir and let sweat for 2 minutes.
Add stockfish and stir-fry for 3 minutes.
Add blended scotch bonnet pepper, stir and let simmer for 3 minutes.
Then add crayfish powder, stir and let simmer for 2 minutes.
Add baby crabs and pomo/wele, stir and let simmer for 5 minutes.
Whiles this is simmering, soak the egusi with water and set aside.
Add the soaked egusi, stir, cover and let simmer for 10 minutes.
Add the cooked assorted meats and stock, stir and let simmer for 5 minutes.
Add sliced garden egg leaves (gboma) and stir to mix. Let simmer 5 minutes.
Adjust salt to your taste and let simmer.
Assorted egusi ready to serve.