Place groundnuts in a wide frying pan or pot and roast on medium heat for about 15 minutes, stirring all the time. The groundnuts should turn brown - be careful not to let them burn.
When groundnuts are fully roasted, place them on a tray to let them cool completely - for about 30 minutes.
Blend together habanero pepper with about 2 tablespoons of water.
Grind groundnuts using the small cup of your blender or a coffee grinder. Mix the ground groundnuts with about 1 cup and a half of water to make a paste.
Place 1 cup of water, crayfish and dried fish in a pot. Bring to a boil. When water boils, add salt, Maggi, blended habanero pepper, and groundnut paste. Mix well then add remaining half cup of water.
Bring the groundnut mixture to a boil, stirring all the time. Let it cook until the natural oil from the groundnuts starts to show up and the mixture is considerably thick.
Enjoy with any starchy side you like: bobolo/miondo (Cameroonian food made ut of cassava tubers), plantains, yams, potatoes or even bread!
1. To cook your groundnut paste using the steaming method, mix all ingredients with 2 cups of water then wrap in banana leaves and steam till done. This is very similar to the way you will cook koki (steamed black-eyed peas pudding).
2. I find that groundnut paste made with the listed ingredients here is so tasty and doesn't require additional ingredients, However, if you want more flavor try adding any of these: