Cook the beef, assorted meats, and kpomo with your preferred seasoning cubes, onions, and salt. Simmer until tender.
Prepare the Stockfish:
Wash the stockfish and parboil it for 2-3 minutes if it’s too hard. This will help soften it for easy cooking.
Preheat the Palm Oil:
In a separate pan, preheat the palm oil until it’s hot but not bleached.
Stir-Fry the Onions:
Add the diced onion to the preheated palm oil and stir-fry until golden brown.
Blend the Peppers and Add to the Oil:
Blend the scotch bonnet peppers and any additional fresh peppers you choose, then add to the pan with the sautéed onions. Fry until the sauce thickens up.
Season the Soup:
Add the stock cube, salt to taste, crayfish, and locust bean. Stir thoroughly to combine and cook for a few minutes.
Add the Meats and Fish:
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