1. In a non-stick pan, heat palm oil on medium heat.
2. Put onion and sauté till translucent. Add the habanero peppers and continue to sauté till the onion turns light brown.
3. Put the tomato stew and stir till mixed.
4. Add the bouillon cube and dried fish. Stir it well till combined.
5. Sprinkle Cray fish and add salt to the sauce. Mix well till all the ingredients are cooked and well incorporated.
6. In a serving plate, serve the sauce with rice or boiled yam.