Ingredients:
1/4 kg beef
1/4 kg shaki
1/4 kg kpomo
4 boiled eggs
1 bowl grated/ blended bell peppers, tomatoes, onions, ginger, garlic, curry & mint leaves
1 diced onion
1/4 tsp ogiri (you can use iru)
1 cup palm oil
3 stock cubes
1/2 tsp salt
1 1/2 tbsp ginger & garlic paste
  Method
Wash and cook the beef, kpomo and shaki separately in a pot with salt, onions and ginger- garlic paste or cook all in one pot but the beef will be added after the kpomo and shaki are half way cooked. Strain from the stock.
  Place a medium pot on the fire and add the palm oil. Cover the pot and fry on low heat for 5 minutes or bleach the palm oil for 10-15 minutes. Swift off the fire and allow the palm oil to cool for 5 minutes. Open the pot.   
    Then add the diced onion and fry till the onions are almost transluscent. Add ogiri, stir. Add the stock cubes and stir. Pour the grated vegetables i.e tomatoes, bell peppers and onions fry for 10-15 minutes on medium flame.
     Add the cooked shaki, kpomo and beef, stir and cook for 5-10 minutes. Add salt and stir. Add a cup of stock from the beef, shaki and kpomo. Stir and cook for 5 minutes. Finally, add the boiled eggs gently, stir and cook for 3 minutes. Remove from the fire. Serve with white rice.
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