On low heat, pour the palm oil in the pot and cover with the lid to bleach the oil, you can later regulate the heat from low to medium heat until the palm oil color turns to honey brown color.
While the oil is undergoing the bleaching process, rinse your peppers and onions to blend coarsely. Do not blend them smooth. Slice a big onion and set it aside, if you want to enjoy your ofada stew, do not be stingy with your onions.Sieve out the excess water from the blending with a siever, you can keep the excess water for later use should the need arise.
When the oil is properly cooled, pour the sliced onions with a pinch of salt and allow to saute for about 2 minutes on medium heat. Add locust beans and grounded crayfish and allow to simmer for another 1 minute.
Pour the sieved blended pepper and stir vigorously, then cover to cook for about 5 minutes but don’t forget to stir at a regular interval to avoid burning.
At this juncture, add the seasoning, salt to taste, and more grounded crayfish. Stir and cover for another 2 minutes.
Then start adding the assorted meats and the boiled eggs, stir everything, and allow to cook for 5 minutes or until you see the oil floating on the top.
When the oil starts floating over the pepper sauce, it means your ofada stew is ready for your ofada rice or your white rice.