What are common mistakes when making West African egusi and palm oil technique?

Question

Accepted Answer

Using refined palm oil instead of red palm oil — the colour, flavour, and nutrition are completely different. Not heating palm oil to the translucent stage before adding ingredients — raw palm oil tastes harsh. Over-grinding egusi to a fine powder — it should have some texture. Under-seasoning — West African soups are boldly seasoned with multiple layers of salt, bouillon, fermented locust beans, and crayfish. Using only one protein — the mix of fresh meat, dried fish, stockfish, and offal is th