Remove seeds from the shombo peppers and the green peppers.
Combine the peppers and blend into a paste.
Season your meat with 2 seasoning cubes, a teaspoon of salt, sliced onions and boil for 10 minutes. Add more water and cook till meat is tender.
Set a clean pot on heat; add the 2 cups of palm oil. Allow bleaching/ heating for just 2 minutes. Add the remaining sliced onion, the more the merrier.
Let the onions fry for about a minute before adding the ground peppers. Fry and stir for the next 10-15 minutes before you add the meats.
Add two tablespoons of ground crayfish and salt to taste. Also, add iru. Stir all together and let it simmer for 5 minutes.