Parboil beans and drain first water then add fresh water and cook until very tender and set aside.

Parboil rice set aside

Blend crayfish, okpeyi, pepper, ginger, garlic, cut onions into cubes and slice the scent leaves and set aside

Wash stock fish with hot water and salt

Pre heat pot and pour the palm oil inside allow to melt but don’t bleach then pour onions and tomatoes and fry for some minutes

Add a little water and pour all the spices inside with the stock fish allow to simmer

Cover pot and allow to boil for 5 mins then turn rice and beans add some water a little above the rice and beans

Check for salt and seasoning and allow to cook for 15mins then add scents leaves and reduce the heat

Continue checking water until it’s tender

Allow water to dry and serve😋