Soak your desired measure of the abacha in hot water and set aside

Pound or grind ehuru, crayfish and pepper together using mortart and pestle or dry blender

Drain the abacha and rinse with cold water

Pour a spoonful of palm oil into your frying pan and set on low heat. Not too hot to bleach the oil, but just enough to make it runny.

Add the ground ehuru, crayfish, pepper and seasoning cube

Pour in the abacha and mix thoroughly

Add your desired quantity of ugba

Sprinkle some salt to taste and pour your chopped onions, then turn off the heat

Stir in your chopped lettuce

PS: Adjust the quantity of palm oil and salt to your taste.
I also love my onions still fresh and crunchy. Otherwise, you can add it much earlier.