Ingredients

palm oil
iru(locust beans)
cow skin
cow trips(intestines)
crayfish
dried fish
Red bell peppers/fresh peppers
garlic /ginger (optional)
Onion
Pumpkin leaves (ugwu)/scent leaves.
Tin tomatoes
Seasoning cubes/curry/thyme
Salt.
Rice (almost forgot)

Procedure:
Per boil your rice, wash and set aside.
Blend your bell peppers and scotch Burnett peppers and set aside.
Prep the veggies by slicing (ugwu/scent leaves)
Pound crayfish, ginger and garlic and set aside.
Wash your meats, cook till it almost soft, and Fry In palm oil and set aside.
In a pot, Heat palm oil (I used two tin of oil for this recipe), add in chopped onion,
pounded crayfish give it a stir and allow to fry for one minute. Add in pounded
ginger and garlic and stir, Add in the blended peppers, stir and allow to fry until
the water dries up. Add in Tin tomatoes (I used two small tins) stir again and allow
to fry. Add in curry/thyme, seasoning cubes and stir again, Now add the meat stock
(mine dried up lol), Add a little bit of water then cover to cook for two mins. After
two mins, bring in the per boiled washed rice into the pot (in batches pls ) stir until
the rice. Is well coated with the sauce, cover and allow to cook on a very low heat
until the water dries up. Bring in the prepped veggies into the cooked rice, stir
again and cover for just one minute, And it’s ready.