Clean the gizzard and beef. Boil in a separate pot, and reserve some beef broth. If you're using a beef you already cooked and you don't have any broth you can use water when it's time to use the broth.

Bake or fry the gizzard and beef. I baked them in this recipe.

Clean the dried fish and the prawns/shrimps by soaking them in hot water and salt. Set aside.

Remove the stalk and clean the peppers. Roughly blend the peppers with half of the onion. If you have a grater, chopper or food processor you can chop them easily without water. If you're using a blender, blend them with as little water as possible.

Place a saucepan or pot over a high heat and heat the palm oil, let the palm get very hot but not bleached, then add the vegetable oil and let both get hot.

Reduce the heat to medium heat. Add one sliced/chopped onions to the hot oil and fry until it is translucent and the onions reduced about 10 minutes.

Add the blended peppers mixture and fry for one hour.

Make sure you stir about every 15 minutes to prevent burning. This is how it looks after 30 minutes, you will notice the color changed a little bit. The more you fry the more the color changes.

This is how it looks after one hour, the pepper had reduced, and you can see the oil floating. 

Add the gizzard and beef (or any meat you're using). Stir to mix thoroughly, then add the beef stock or water because you want the gizzard and beef to absorb the pepper that is the reason for the liquid.

Continue to fry for about 10 minutes. Add the salt and knorr then mix.

Add the fish and the prawn/shrimps and mix thoroughly. Fry for another 10 minutes.

By now the floating will be floating. The stew is ready.

If you like you can slice some onion to have some fresh onions but it is optional. Check for the seasoning and adjust accordingly. Turn off the heat and leave to simmer on the heat residual.

Serve with rice or your favorite.

Enjoy!