Boil the proteins you're using, in this case, I used gizzard, eggs, and ponmo and the gizzard was boiled with thyme, curry, seasoning bouillon powder, salt to taste and it was slightly grilled. I reserved about half of the stock from the gizzard. So depending on your choice of protein you can grill or fry. You can also use precooked protein.
Clean the pepper, and blend coarsely with one onion if you're using small onions if you're using a big onion use half of the onion. Please adjust the habanero/rodo to suit your preference, the rodo here is not as hot as the ones back home.
I used a food processor but the peppers could blend with a blender or grater. Also, rinse the locust beans/iru and set aside.
Over medium-low heat bleach the palm oil in a pot, cover the pot and allow to the palm oil to bleach not smoking hot, please be careful. Make sure you bleach the oil on low heat.
Chop the remaining onion and add to the bleached oil. Stir and allow the onion to fry until it's caramelized about 10 minutes. Add the ground crayfish and locust beans/iru and continue to fry make sure you're stirring to avoid burning.
Pour in the blended pepper mixture and stir. Allow the pepper to fry until the pepper is reduced or thickens about 10-15 minutes depending on how much liquid you added when blending. I didn't add any and mine took about 1o minutes.
Add the ponmon, and gizzard or any protein you're using. Season with seasoning bouillon powder/cube and salt. Add the broth/water to loosen the pepper and allow the protein to absorb the pepper. Continue to cook for about 5 minutes.
Add the hard boiled eggs and gently combine. and let it cook for about 3-5 minutes. Check the seasoning and readjust if necessary. if you need to fry more you can the more you fry the more flavor you get.
serve and enjoy!
It was served with Ofada rice, beans, plantains.