1 cup, Honey Beans (Ground)
2 cooking spoons, Palm oil
3 tbsp, Crayfish
Scotch bonnet pepper
2 tbsp, Iru (Locust beans)
Wash and put your meat into a pot of water. Slice onion, add seasoning cubes and salt and cook together until meat is tender. Add stock fish and cook for 7 minutes.
Add the palm oil and cook for 4-5 minutes until oil is well incorporated. Pour in the crayfish and pepper and allow to cook for 3 minutes.
Slowly stir in the bean powder into the stock until it is slightly thickened (add water if necessary), then cook on low heat for 8 minutes, but occasionally check to prevent burning.
Put in the iru and steam for 3 minutes, then add the sliced ugu leaves and steam for 5 minutes.