In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until they are soft and translucent.
Add the minced garlic and ginger to the pot and sauté for another minute until fragrant.
Add the assorted meats to the pot and cook until they are browned on all sides.
Once the meats are browned, add the chopped tomatoes and scotch bonnet peppers to the pot. Cook until the tomatoes are soft and have broken down, stirring occasionally.
Add the beef or chicken stock to the pot and stir to combine all the ingredients. Allow the mixture to simmer for about 10-15 minutes to allow the flavors to meld together.
Season the stew with salt and seasoning cubes or powder to taste. Adjust the seasoning according to your preference.
Add the ground crayfish to the pot and stir to incorporate it into the stew.
Finally, add the chopped vegetables to the pot and stir to combine. Allow the vegetables to cook for a few minutes until they are wilted but still vibrant in color.
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