Ewa Agoyin

Instructions

1. 1

   Prep the Peppers: Soak the dried peppers in hot water for a few hours until rehydrated. Blend coarsely with one onion using very little water. Set aside to drain excess liquid.

2. 2

   Boil the Beans: Wash the beans and boil them in a large pot with plenty of water. Cook on low heat until they are extremely soft and mushy (about 2 hours). Mash slightly with a spoon. Add salt only when fully cooked.

3. 3

   Bleach the Palm Oil: In a separate deep pot, heat the palm oil on medium-high for 10-15 minutes until it changes from deep red to a clear, dark honey color (do this in a well-ventilated area). Allow it to cool slightly.

4. 4

   Fry the Onions: Add the second chopped onion into the bleached oil. Fry until it is completely dark brown and caramelized (almost burnt), giving the sauce its distinct flavor.

5. 5

   Fry the Sauce: Pour in the coarsely blended pepper mix. Fry on low heat for 30-45 minutes, stirring often. The sauce is ready when it turns extremely dark (almost black), gritty, and the oil floats on top. Add crayfish and salt, then serve over the mashed beans.