Wash the meat thoroughly and put in a clean pot. Add 3 seasoning cubes and some chopped onions. Also add 1 spoon of ground crayfish. Mix well and boil till meat is soft.

Chop the tomatoes, peppers, tatashe and onions into small bits.

Put a clean pot on heat and pour in the palm oil. Cover the pot and leave on heat like that for about 10minutes.

Make sure the kitchen is well ventilated.

Turn off the heat and leave the pot still covered for another 10minutes.

Once the bleached oil has cooled down, turn on the heat again then pour in the iru, stir fry for 1 minute then add the diced tomatoes, peppers, tatashe and onions. Add 2 stock cubes and a spoon of salt. Cover the pot and allow to cook till all the water from the tomatoes evaporate and the stew begins to fry.

Add the ground crayfish and the cooked meats (without the stock). Stir and allow to cook for another 5mins. Ensure the meats absorb the stew nicely.

Add in the meat stock, check for seasoning, adjust where necessary and allow stew to simmer for 10minutes.

Add your boiled eggs to the stew and turn off the heat.

Serve with steamed white rice.