Gbegiri (bean soup)

Instructions

1. Soak the beans overnight in water, then rub them between your hands to remove the skins.
2. Rinse the beans, put them in a pan with the water and half the onion. Cook for 45 minutes over medium heat, until very soft.
3. Blend the cooked beans with a little of the cooking water until you have a smooth, creamy purée.
4. Heat the palm oil in a frying pan and fry the rest of the chopped onion for 3 minutes.
5. Add the crushed dried shrimp and the crayfish if using, then fry for 2 minutes.
6. Pour the bean purée into the pan, add the salt, shrimp powder, pepper and stock. Stir and simmer for 10 minutes over low heat. Serve hot.