Soak the soya beans till soft. After which you wash and take it for grinding, after the grinding you will sieve, throw way the chaff.

Pour the sieved content gotten from the soya beans in a pot that can contain and put on fire.

Meanwhile your alum is already soaked in 2 litre water. Immediately the soya milk on fire starts boiling, you start adding the alum water gradually till it the soya milk on fire starts forming lumps on its own and starts separating on its own from the water, then you stop pouring the alum water and allow it to keep boiling for 20 more minutes.

After 20 minutes, you pack out the lumps into another separate pot, you add your maggi, salt, pepper, onion, crayfish, the use your cooking spoon to mix, till well incorporated.

Then you put it back on fire to cook for about 20 minutes more, then you bring down and allow it to cool down.

Get a clean sieve cloth that will you sieve everything at once, you put it and tie, keep on a clean surface, get a clean object that is heavy that will help to squeeze the water out completely, allow it for some time depending on when you will want to use it.

By now it should be ready for cutting as it is now solid as a result of the squeezing, so you get your knife and chopping board to start cutting it to your desired shapes and size.

Set your fire and place your frying pan on it, pour the oil, allow it get hot, slice onion and put, allow to fry a little, then you start frying your soya bean cake on a medium heat till light or dark brown, depending on what you want.

Your soya beans cake is ready to be served. If you want you can rough blend pepper and onion to make sauce and eat with it like the way I did mine. Enjoy.