Cook your black bean for an hour plus to make it very solf. Bring it down add a pinch of salt. Optional but sweetens it. Soak the African salad (abacha) in a warm water, bring it out after 3 seconds an put it in a sieve.

Alllow it to soften. Use frying pan, fry your ppper, though some do use fresh pepper, born the Ehuru and ogiri to have a sweet scent.

Fry your red oil with onion and crayfish. Bring it down.

Bring out your piston and murta, pound your pepper, ogiri and ehuru well. Set it aside. Pour the oil in the murta pour the black beans too.

Stir it very well and pour the abacha but add it bit by bit then mix your pounded ehuru, ogiri and pepper to the abacha with black beans. Add salt to your taste. After that check it out.