In a large pot, season the chicken, beef and shaki with salt, Maggi, onions and fresh herbs. Boil until tender.
(I boiled the chicken separately from the beef/shaki as they cook at different pace and the stock is different).
Don't discard the stock once the beef/chicken is cooked.
Heat the oil in another or the same large pot, add the chopped onions and sauté until browned and fragrant (about 1-2 mins).
Add in the chicken/beef/shaki along with half the stock , reduce the heat slightly, and allow to simmer. stir occasionally. (5 mins)
Add in the pumpkin seeds pureé then add the remainder stock; cook for another 5 minutes.
Ensure the cassava leaves are fully drained, and add them into the pot mixture. Mix in thoroughly till fully integrated and continue cooking for about 5 - 10 more minutes. (Feel free to cover the pot at this stage)
Adjust seasonings to taste (Mixed herbs, salt, water and oil) to taste and desired consistency.
Nutritional Info Per Serving: Cal: 480 | Carbs: 23.7g | Pro: 51g | Fat: 22.3g