Wash rice and parboil the rice, once its half cook wash, drain and set aside.

Place a pot on a medium heat, add palm oil and heat for about 3 minutes but don’t bleach; Add chopped onions and fry, add the blended pepper and fry till the water dries up.

Add the crayfish, knorr cube and salt, mix together, then add a little water and cook till oil floats on top of the sauce.

Add the parboiled rice to the sauce and stir to combine, add a little water to cover the rice and reduce the heat.

Cook rice on low heat till almost done (add more water if needed), check for salt and seasoning.

Cook for another 5 minutes till the water is almost dried up then add scent leaves. Allow the water to dry completely, stir and turn off heat and serve.