Pick your beans to ensure its stone free.

Soak it in water to become a little soft for at least 5 minutes. And then using your hands rub it against each other to peel the epicarp(beans cover).

Using your sieve gently strain out the water in the beans to extract the chaff. Pour back the water and keep repeating the process till the epicarp of the beans are all out.

In a bowl, pour in your beans, add your tatashe(large quantity), pepper, crayfish, ginger, garlic and onions and blend until it's a smooth puree without any brittle texture. Blend till it's smooth.

Boil your eggs till it's hard boiled and in a separate pot season your fish and steam it till it's tender.

Pour out the already blended beans mixture into your mixing bowl. Crack and peel the eggs, cut into the quantity you want and set aside.

Pour out the fish and fish stock in a plate/bowl, add the quantity of salt and seasoning cubes you wish to put in the beans mixture and let it dissolve in the fish stock to ensure it doesn't form lumps if poured directly on the beans mixture.

Pour the fish stock into the beans mixture and stir. Pour in your vegetable oil/groundnut oil and stir. Taste for salt.

Put a pot of water on heat and let it boil.

Once you've gotten the desired taste. Scoop into your plastic plate or whatever you're using to cook and put them into the already boiling water.

Cover it and let it cook for 15-20 minutes. If you're using waterproof ensure you double it to prevent it from bursting as the heat inflates it.

Turn off your heat at the end of the set time. And drain off the water. Allow it to cool and it'll get solid.