||Blend the tatashe, atarode and 1/2 onion roughly and set aside.
||Place pot on medium heat, add the palm oil, when it’se hot, add half chopped onion.
||Add onions to the palm oil and fry for about 2mins, then add the blended pepper mix and knorr cube, add salt and then.
||Allow the mix to fry for 10 minutes, once the palm oil is settled on the top.
||Add a little water and continue to cook for about 5 minutes.
||While that’se cooking, prepare your Egusi. Blend the remaining half onion till smooth and add to your Egusi, also add 2 tablespoons Crayfish. Mix till smooth..
||Add the Egusi paste into the stew and stir, let this cook for 5 minutes, then add the remaining crayfish. Taste for seasoning and adjust if necessary.
||Cook for 5-7 minutes. Stir occasionally to prevent burning; add the Ugu leaves, stir and combine, cook for 2 minute and turn off heat.
||Serve with Lafu or alubo.