Gbegiri

• 1 cup dried beans
• 2 large pieces of meat, cut into pieces
• ½ cup palm oil
• 1 onion
• 2 teaspoons ground crayfish
• Salt to taste
• 2 dryfish

Ewedu

• 3 cups ewedu leaves
• 1 piece of potash
• ½ teaspoon salt
• 1 stock cube
• 2 nylons of fermented locust beans

Pepper sauce

• 2 red bell peppers
• 3 tomatoes

Gbegiri

1. Soak the beans in water overnight. Remove and discard the skins.
2. Boil the beans in fresh water until very soft. Drain well.
3. Blend the beans to a purée using a blender. Set aside.
4. Boil the meat in a pot of water with onions and spices. Remove the meat and set aside.
5. Heat a small amount of palm oil in a pot. Add the blended beans, crayfish, salt, boiled meat, and dryfish. Cook until the fish is softened.

Ewedu

6. Boil the ewedu for about 15 minutes.
7. Soften with potash, then add a pinch of salt and stock cube.
8. Blend the ewedu mixture until smooth, and stir in the locust beans.
9. Reduce the heat, and allow to simmer.

Pepper sauce

10. Blend the pepper and tomato together until smooth.
11. Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor.
12. Serve the pepper sauce in one dish with the gbegiri and ewedu.