Blend the tatashe, atarode and 1/2 onion roughly and set aside

Place pot on medium heat, add the palm oil, when it’se hot, add half chopped onion

Add onions to the palm oil and fry for about 2mins, then add the blended pepper mix and knorr cube, add salt and then

Allow the mix to fry for 10 minutes, once the palm oil is settled on the top

Add a little water and continue to cook for about 5 minutes

While that’se cooking, prepare your Egusi. Blend the remaining half onion till smooth and add to your Egusi, also add 2 tablespoons Crayfish. Mix till smooth.

Add the Egusi paste into the stew and stir, let this cook for 5 minutes, then add the remaining crayfish. Taste for seasoning and adjust if necessary

Cook for 5-7 minutes. Stir occasionally to prevent burning; add the Ugu leaves, stir and combine, cook for 2 minute and turn off heat

Serve with Lafu or alubo