Pick the beans
TIP: Rinse the beans and add water enough to cover the beans and boil for about 5 minutes, this will reduce the bloating or indigestion.
Drain the water and rinse again, add 4-4.5 cups of water to the beans, add one chopped onion and cook until the beans are very soft and not mushy(too much water will make it mushy). Add salt.
Remove the pepper stalks, clean, and rinse.
Add half onion (cut into chunks) and blend to the desired consistency (if possible blend with no water or as little as possible)
Put a pot over a medium heat and heat palm oil or vegetable oil.
Add the remaining onion (chopped) and fry until it softens, add crayfish (don't use too much so it doesn't overpower the beans taste)and fry for a few minutes.
Add pepper and fry.
Add seasoning cube and continue to fry until the pepper is reduced and the oil separated from the pepper.
Mix beans and the stew. Adjust the seasoning and serve.
To make the plantain bowl
Preheat the oven to 350 degrees F.
Grease the pan and set aside.
Boil a ripe plantain in water until it softens and the peel splits open. Let it cool.
Mash the plantain and sprinkle a little salt (optional) over it.
Put the mashed plantain into the pan to form the shape of the pan. You can use any shape of your choice.
Drizzle oil the plantain (in the pan) and rub over the plantain
Bake in the preheated oven for 20 minutes or until it slightly brown (your choice).
How to fry plantain
Place a frying pan or heat up a fryer.
Peel the ripe plantain and cut up into any shape of your choice.
Sprinkle salt (optional) over it and mix, when the oil is heat up drop the plantains and fry, flip half way through and fry until golden brown.