Remove the beans coat and soak the beans for about 3 hours. This soaking makes the beans soft so that it cooks in less time.

Put the peeled and soaked beans into a sizeable pot. Pour water to cover the beans and start cooking at medium heat.

While the beans is cooking, prepare the Ewedu Soup which is used to eat the Gbegiri Soup.

Cook the beans till they become so soft that it practically melts when you mash it with your fingers. This takes about 1 hour. You will need to top up the water from time to time but make sure the water is always at the same level as the beans. This ensures that you have just the right amount of water in the soup when the beans is done.

Mash the very soft beans with a masher. You can also blend it with your kitchen blender for a very smooth consistency, then continue cooking

Once the beans is smooth enough, add the dry fish, salt, pepper, crayfish, knorr cube and palm oil.

Cover the pot and cook at medium heat for about 5 minutes or till the oil blends with the rest of the ingredients. This is when the oil changes from red to yellow.

Stir from time to time so it does not burn. That's it! The Gbegiri Soup is done

Serve with Fish stew and ewedu and a hot plate of amala