- 1½ lbs beef or shaki
- 2 tbsp dried crayfish
- ½ cup palm oil
- ½ onion
- 2 bell peppers
- 1 scotch bonnet
- 1 cup ofada rice
- ½ - 1 cup sunflower oil
- 2 stock cubes
Heat palm oil in a pot and add halved onion.
Cover with lid on medium heat for 30 minutes.
When done, set aside to cool.
Wash scotch bonnet and bell peppers.
Remove all seeds from bell peppers.
Place into a blender with water, then blend.
Once blended, sieve water away from the pepper mixture.
Pour mixture into a separate pot.
Cook on high heat until all remaining water has evaporated.
Add cooled palm oil to the boiled pepper mixture.
In separate pot, add beef, shaki or meat of choice.
Season with all-purpose seasoning and bring to a boil for 20 minutes.
Heat sunflower oil in a frying pan.
Add the boiled meats and fry until golden brown.
Drain oil from the meat.
Add pepper mixture along with crayfish, stock cubes. Stir well.