Grounded Egusi obiji 1lbs/ 16 oz/ 220g

For the Beef and Stock:

• 1 pound (450g) bone-in or boneless beef chuck roast, cut into 2-inch pieces
• 1 medium red onion (about 6 ounces; 175g), thinly sliced
• 2 tablespoons ground crayfish (see note)
• 2 teaspoons (6g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
• 1/2 teaspoon Nigerian red dry pepper

For the Egusi Soup:

• 1 medium red onion (about 6 ounces; 175g), roughly chopped
• 1/2 fresh habanero or Scotch bonnet pepper, stemmed (optional)
• 2 cups (10 ounces; 300g) ground egusi seeds (see note)
• 3/4 cup unrefined red palm oil (5 1/4 ounces; 150g), such as Obiji
• Kosher salt and Nigerian red dry pepper
• 1 teaspoon ground crayfish (see note)
• 3 1/2 ounces (100g) fresh pumpkin leaves, amaranth greens, or kale, rinsed and finely chopped (see note)
• 3 1/2 ounces (100g) fresh waterleaf or spinach, rinsed and finely chopped (see note)
• 1 tablespoon finely chopped fresh or dried bitter leaf or fresh dandelion greens (see note)