Start by bleaching the palm oil. Pour the palm oil into a pot and cook on medium heat for ten minutes with the lid on. Then, turn off the heat and leave the pot closed until it cools down completely. This may take up to 30 minutes.

As the palm oil cools, add eggs and water to a pot and bring to a boil for 10-12 minutes. Peel and set aside for later.

Next, add green bell peppers, two large onions, and scotch bonnets to a blender. Blend until you achieve an evenly crushed consistency. It should not be smooth or too watery. Option: Strain the mixture to remove excess water, then set it aside.

Heat the bleached palm oil on medium heat, add the diced onions and cook for 2-3 minutes. Then, add locust bean and ground crayfish. Cook for an additional 2-3 minutes, stirring occasionally.

Next, add the blended green peppers to the pot, stir and cook for five minutes.

Then, season with Maggi and salt to taste and pour in beef stock. Stir well and cook over medium heat for 20 minutes, stirring occasionally to prevent the mixture from burning.

Finally, add the fried assorted meat and boiled eggs, stir, and cook on low for 5 minutes.

Once done, serve with rice and plantain.