Peel the beans, I will add the link to how to peel the beans easily. Soak the dry prawn and fish with hot water and salt for a few minutes if you’re using. Rinse and set aside.
Place a saucepan/pot over medium-high heat add the peeled beans, and water (double the beans content) boil until the beans soft, I mean very soft and all mushy. Remove the seeds from the peppers, rinse and blend with onion.
Add the cooked beans in a blender cup and pulse for a few minutes.
Sieve the blended beans. You can skip the blender step and just use the sieve if you choose not to use a blender. While sieving you can add hot water ( just a little bit) to allow easy sieve of the beans.
Place a large pot over medium-high heat and add palm oil to heat.
Add the iru (locust beans) and fry for a few seconds until it thickens.
Add the ground crayfish and stir.
Add the pepper and stir.
Add the fish and prawn if you’re using. Cook for a few minutes.
Add the sieved beans and combine them. Depending on the amount of liquid you added to the beans you might need to add some liquid if the content is too thick.
Continue to stir, add knorr (or any seasoning cube of your choice) and salt. Bring it to a rolling boil or cook until you have the consistency of your choice. Check the seasoning and adjust accordingly.
Gbegiri thickens up quickly so if that happens don’t panic, just add water and warm it.