Instructions

1. 1
   Soak the beans in water overnight. Remove and discard the skins.
2. 2
   Boil the beans in fresh water until very soft. Drain well.
3. 3
   Blend the beans to a purée using a blender. Set aside.
4. 4
   Boil the meat in a pot of water with onions and spices. Remove the meat and set aside.
5. 5
   Heat a small amount of palm oil in a pot. Add the blended beans, crayfish, salt, boiled meat, and dryfish. Cook until the fish is softened.
6. 6
   Boil the ewedu for about 15 minutes.
7. 7
   Soften with potash, then add a pinch of salt and stock cube.
8. 8
   Blend the ewedu mixture until smooth, and stir in the locust beans.
9. 9
   Reduce the heat, and allow to simmer.
10. 10
    Blend the pepper and tomato together until smooth.
11. 11
    Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor.
12. 12
    Serve the pepper sauce in one dish with the gbegiri and ewedu.