Steam assorted meat with half the onions, curry, thyme, salt, and fresh pepper for 10 min.

Add pomo if using; continue steaming until meat is tender.

Blend remaining onions, shombo, fresh pepper, and atarudu until smooth.

Add chopped onions, locust beans, blended mixture, seasoning cubes, crayfish, and salt to the pot; fry for 10 min.

In another pan, heat palm and vegetable oil. Fry pre-cooked meat on low heat until browned; set aside.

Add water or stock to the pan, simmer meat until very soft; drain and return to pot with pepper base.

Add boiled egg, stir, and adjust thickness with more stock or water if needed; cook 10 min.

Serve hot with rice, fufu, or your favorite side.