Chop the vegetables to desirable sizes (carrot, green beans, onions, green pepper etc.)

Below is the image of parboiled spaghetti in a bowl, carrot and green beans in a plate, sliced tomato, onions, and pepper. I used a combination of fish and cow-kidney while making this spaghetti meal.

Season the meat and fish using a teaspoon of salt, two seasoning cubes and half cup of sliced onions.

Blend the crayfish and also grind the tomatoes/pepper together.

Parboil the spaghetti and set aside (Break to smaller sizes, parboil for 3 minutes, wash and set aside)

Step 4

Pick out the Meat/fish when it is soft for consumption. Separate the meat/fish from the stock and set them aside.

The meat stock should not be more than 1 cup (250 ml).

Set a cooking pot on heat, add 250ml of vegetable oil and fry the ground tomato/peppers. This should take about 7-10 minutes

Add the meat stock, a cup of water, ground crayfish and salt to taste.

Allow boiling then add the parboiled spaghetti and cook for 15-20 minutes. Add the remaining onions, carrot and green beans.

Cover and allow to simmer for 5 minutes.

Serve.