Place a big pot on medium heat, pour in palm oil, enough quantity to fry your meats. Leave to bleach for 15-10 minutes thereabouts, when the oil is bleached, pour in your meats and fry till slightly crisp. When they’re all fried, scoop out the meat and side aside.
Now you need at least a cup of Palm oil. Use the same Palm oil used for frying the meats. If you’ve got up to a cup, that’s fine if not, add more. Leave the pot on the hob.

Now add the locust beans(Iru woro), sauté till it releases its flavour and aroma….ayamase ofada stew
Now add the crayfish, be careful not to add too much so it doesn’t overpower the authentic Ayamashe aroma, also add the shredded Stockfish…

I added a little bit of palm oil as I noticed the earlier quantity wouldn’t be enough, hence the darker colour…

I only ever bleach for 15-20 minutes…..Add the onions. Sauté till fragrant…ayamase ofada stew
Fry for 2-3 minutes, then add the blended green pepper…
Stir to combine, add the knorr cubes and salt to taste. Be careful not to add too much seasoning as you’ll be adding stock later on…

Now cover and let this fry till oil floats to the top. Do check every now and then to prevent burning.
When oil flows to the top
Now add the fried meats, combine….
Now add the eggs …
You can add the stock if you find the consistency too thick as palm oil has a tendency to thicken soups up. Cook for a further 8-10 minutes.

Switch off the heat and let it simmer with the residual heat, at this time, the oil will float to the top. And it’s done..
Serve with Ofada rice or any kind of cooked white rice, fried plantain or even yam…