Pour palm oil in a dry pot, cover the pot and heat up on medium for about 8mins then turn off the burner and set aside; do not open for a few minutes after bleaching to ensure the smoke reduces and the oil is no longer hot.
Wash beef and offal throughly, cut into smaller chunks, place in a pot. Add 2 knorr cubes, Salt to taste, chopped onion and cook till very tender for about 25-30 mins; then set aside.
Wash tatashe, atarodo, tomatoes, onions, pepper and shombo and blend into a very smooth paste. Pour the blended paste into another pot and cook till the the liquid evaporates leaving the concentrated paste
Add the bleached palm-oil into the paste and fry for about 10 mins. Make sure you stir once in a while to prevent the paste from burning. Once it's well fried, you'd notice the oil separate from the paste.
Gently add the meat, assorted meat and washed panla fish. add salt and knorr cube, and stir; you can add the meat stock at this point. cover pot and allow it simmer for about 15 minutes inbetween peel the boiled eggs and send it into the pot. once you notice the oil settled on top of the pot then you turn off the heat
Served with boiled rice and enjoy iya basira style
