Cowpea Stew - Gbegiri

Ingredients	Handy Measure
Cowpea	2 cups
Dry ground pepper (red)	1 tsp
Ground onion	1 small
Dry crayfish	1 tsp
Salt	To taste
Water	⅔ of a liter

• Hulled the cowpea as earlier explained.
• Add potash and bring to boil in water.
• Turn the heat down and cook till very soft.
• Sieve or mash the beans with spoon or cooking broom (ijabe).
• Add pepper, onion, dry crayfish and salt and cook for 20 minutes.
• Stir frequently to prevent scorching.

It is best eaten with amala, tuwo and eko