Blend fresh tomatoes and fresh pepper with ata rodo.

Wash the meat with salt and enough water.wash twice.

Boil the meat for 30mins with intense heat.

Boil the blended tomatoes and pepper till all the water drys.

Bleach palmoil for 4minutes.allow it to cool

Boil eggs separately for 5mins.

Pour in the blended tomatoes.Fry for 10mins,pour in the meat and the stock.

Add salt and maggi,ogiri and cook for 4mins.

Peel the eggs and inside the ofada sauce.