Ingredients
2 tablespoons of Iru (Locust beans)
4 Green bell peppers
3 Scotch Bonnet Peppers
2 medium onions
1/4 cup Crayfish
300ml Palm oil
Stock fish, Dry fish
Ponmo (cow snout) and other assorted meats (cow tripe, cow foot etc.)
2 Knorr cubes or other bouillon cubes
Sal to taste
3 hard boiled eggs


Preparation
– For cooking the white rice; click this link >>>> http://abefeskitchen.blogspot.co.uk/2014/11/rice-with-stir-fry-vegetables.html
– Blend the bell peppers, scotch bonnet peppers and the onions together using a blender. Then, clean the blender and blend the locust beans and crayfish roughly with a blender. 
– On one hand, Cook the blended pepper on medium heat and on the other, cook the fish and meat together in a pot  and season with the bouillon cubes and salt till it’s well cooked.
– Heat up the palm oil in a pot till it’s clear, add the cooked pepper and fry till no water is left of the mix. Add the crayfish and locust beans blend then fry. 
– Add the fish and meat and stir. 
– Add salt to taste and leave to simmer for 5 minutes. And your Ayanmase is ready to be served.