Abula

Method

1. Rinse 50 g of peeled brown beans and leave them to soak in warm water for 30 minutes, rubbing off any skin that floats up. Drain.
2. While the beans soak, season 80 g of beef in a small pot with 0.25 of onion, roughly chopped, 1 stock cube and a pinch of salt. Add water just to cover, bring to the boil and simmer, covered, for 30 minutes until tender. Lift out the meat and reserve every drop of the stock — it seasons all three soups.
3. Put the drained beans in a pot with plenty of water and boil hard for about 40 minutes, topping up as needed, until they collapse. Mash with a wooden spoon and press through a sieve for the classic silky texture, then return to low heat with 1 tsp of palm oil, 1 tbsp of ground crayfish, a ladle of the beef stock and salt. Simmer 5 minutes, stirring, until it is the thickness of pouring custard — that is your gbegiri.