They form the base of this popular Yoruba soup.
Optional crayfish powder adds a smoky-sweet pleasantly fishy flavor.
Let soak for 15 minutes.
Photo: photographer / Greg DuPree, Food Stylist / Margaret Dickey / Prop Stylist: Kay Clarke
Skim off the skins and discard.
Repeat until all the beans have been skinned.
Simmer, covered, until the beans are tender, about 1 hour.
Transfer 2 cups of the bean cooking liquid to a bowl; drain the beans.
Transfer the bean mixture to a blender and puree until smooth.
(Use caution when blending hot mixtures.)
Heat palm oil in the large pot over medium heat.
Add the bean puree and reduce heat to medium-low; simmer, stirring constantly, for 5 minutes.
Add the reserved bean cooking liquid and crayfish powder, if using.
Simmer, stirring occasionally, until the soup reaches desired consistency, 10 to 12 minutes.
Serve garnished with edible flowers and microgreens, if desired.
To make ahead
Refrigerate for up to 3 days.
Its high smoke point makes it a good choice for frying.
Made from dried and ground crayfish,crayfish powderadds flavor to soups and rice dishes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
