In a big enough pot, add the pieces of stockfish and dry fish diced onions and the stock cubes. Add some water and meat broth to cover the ingredients and cook till the stockfish is very soft.

Add the grated pepper, ground crayfish and palm oil.

Cover and cook at medium to high heat for few mins, until the palm oil fully integrate with the rest of the ingredients.

Add the drained parboiled rice, stir very well then check if the liquid is at the same level as the rice. If less, top it up with more water.

Place the cooked meat, sliced onions and the vegetables on top of the rice.

Cover the pot and leave to cook on low heat, so as to prevent the rice from burning before the water dries up.

Concoction Rice should be done by the time the water dries up. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done. When mouth is watery bcoz of the aroma 😋

Garnish with boiled corn/maize and serve.