Heat the oil in large saucepan and brown the onion. Add the beef and cook it until it is browned. Add 5 cups of the water, cover, and simmer for 45 minutes. Wash and top and tail the okra, discaring any blemished or hard pods. Add the okra and continue to cook for an additional 15 minutes. Mix the melon seed powder with the remaining 1/2 cup of water and slowly pour it into the sauce while stirring. Season to taste, cover, and continue to cook for 7 to 10 minutes. Serve hot with boiled yam.

Mix the garlick, bay leaves, paprika and chiles together in a large bowl to form a thick paste and slowly add the coconut milk, stirring to make sure that the ingredients are well mixed. Cut the chickens into serving-sized pieces and score the skin. Place the chicken in the marinade, cover with plastic wrap, and refrigate for 12 hours, turning often to make sure that all the pieces are well coated.
When ready to cook, remove the chicken from the marinade, reserving the liquid. Add the lemon juice, butter, and olive oil to the marinade and bring it to a boil over medium heat. Reserve a little marinade in a separate bowl as a dipping sauce. Allow the mixture to cool slightly and use it to baste the chicken. Grill the chicken over medium coals or under the broiler, using the marinade mixture as a basting sauce. Serve hot, with the reserved marinade as a dipping sauce.