Soak the rice in some hot water for about 10 mins. Rinse off with cold water and set aside inside a colander for the water to drain out

Blend the coconuts and extract the milk.

Wash and season the meat with onions, curry, thyme, 1 stock cube, mixed spices and a little salt. Boil. Once done, fry and set aside.

Transfer the coconut milk to a clean pot, add the meat stock, crayfish, one onion, Cameroon pepper, 2 stock cubes and salt to taste. Allow to cook till rice is done but not soft.

Meanwhile wash and chop up the veggies. Put them in a clean bowl, add 1 stock cube and little salt, mix and leave in the refrigerator for 10mins.

Put a pot on fire, add 3-5 spoons of the oil used to fry the meat then pour in the veggies. Stir fry for about 5 mins then transfer to the cooked coconut rice.

Use a spatula to carefully mix the rice and veggies together.

Serve with fried beef and a side of fried plantains.