• Chop the onions.
  1/2 onion
• Coarsely blend the bell peppers and habanero peppers.
  3 green bell peppers, 1 red bell pepper, 2 habanero peppers
• If the blended mix looks a bit watery, pour in a pot and let it boil till some of the water evaporates.
• Boil the beef with bouillon powder, black pepper, and salt till it is tender.
  1 tsp bouillon powder, 1 tsp salt, 12 oz beef, 1 tsp black pepper
• Bleach the palm oil (as outlined in the next section).
  1/4 cup palm oil
• Add the onions, and after about a minute, add the blended pepper mix and iru.
  1 tbsp iru
• Cook for about 5 minutes.
• Add the beef and spices.
  1 tsp bouillon powder, 1 tsp salt, 1 tbsp ground crayfish
• Cook for another 10 minutes on medium-low heat or till the oil begins to rise to the surface.
• Serve and enjoy!

To Bleach the Palm Oil

• Pour the palm oil into a pot, turn the heat down to low, then COVER the pot with a lid. 
• If you have a stove fan, turn it on. Also, make sure the kitchen is well ventilated.
• Set a timer and let it heat up for 5 minutes (still covered and on low heat).
• Turn off the heat when done and cool for another 5 minutes before opening the cover.