||Season your meat with salt, stock and onion then boil till tender, add stock fish half way boiling.
||While the meat is cooking, put the melon and pepper in a blender, add water and blend to a smooth paste..
||Top the meat in the pot with two litres of water then allow to boil.
||Next add palm oil and the blended melon, then cook for ten minutes, at this point add the dry fish then cook till it starts to thicken.
||Then add the crayfish, iru and the remaining stock cube..
||Taste and adjust with salt then allow to thicken to your desired consistency then put off the heat.