Set a clean pot on heat; add the oil (half cup of palm oil and one and half cup of vegetable oil). Allow bleaching/ heating for just 2 minutes. Add the remaining sliced onion, the more the merrier. Stir and allow to fry for a minute, Add the ground pepper combination and allow to fry for the next 10-15 minutes. Remeber to stir occassionally to avoid burning. this is exactly what you get at this point.
Add the pre-cooked assorted meat; add two spoons of ground crayfish, a cube of maggi (optional) and salt to taste. Also add the locust bean (iru). Stir and allow to simmer for 5 minutes. This is just how to make ofada sauce or stew (Ayamase). Preparing the ofada rice is the easiest part. Pick out stones and sands from the rice and cook the same way you already know to cook white rice. Ofada rice is also called abakiliki rice; some are beautiful and robust, while others are not. The best is the one you see in this post. I particularly dislike the kind with dark ends.