Blend the red bell pepper, habanero pepper and 1/2 of one onion with little water just enough to help the blender then set it aside

Blend the ground Egusi, crayfish and other half of the onion into a thicker paste and set aside.

Heat up palm oil, sauté chopped onions for about 1 minute the add the washed iru and stir for another 1 minute.

Pour in the blended bell pepper/habanero/onion mix and stir

Cook the pepper mix until reduced to a loose paste

Add the Egusi paste in lumps (refer to process shots in blog post please.)

Turn the heat to low and allow the Egusi lumps to stick to the bottom of the pot. Before stirring.

When it begins to stick to the pot, stir and fry the Egusi for about 5 mins ( this time you need to stir more frequently to prevent burning.

Add the meat stock. Taste for seasoning. Adjust accordingly. Allow to cook for for another 10 mins.

Add the fried meats and stir.

Add the chopped vegetable, turn off heat and slow residual heat cook the vegetable

Serve with any swallow food of choice.