For that delicious sauce that you can add to ofada rice, yam, beans and more, this recipe is the go to recipe… This particular one is without the green peppers. But, if you would like to add green pepper, use the same process. For the palm oil, I bleached it for 10 minutes. That’s enough time to make the palm oil clear. After beaching the oil, leave to cool for about 5 minutes before you start frying. For the peppers, boil till dry. But, be careful not to burn it. I also added crayfish twice to retain that fish flavour in the mix.