I would have told you to put this in a pot unto the stove with enough water. Funmi
to sieving the beans. Another tip is to blend everything in a blender, but somehow I drifted to sieving it instead.
batch of sieving
the pepper till very smooth. This is essential because Gbegiri is a creamy smooth soup.
up Palm oil in a pot, add chopped onions and let it fry
the blended pepper and beef stock straight into the pot and let it fry until it thickens
the bean paste.
this point, it is just a waiting game. At first you will see patches like it is above, and with time, the bean puree is well incorporated with the fried pepper it begins to take on a very smooth consistency, and the orange colour starts to develop.
at intervals and let it continue cooking, you will start to notice that the soup is smoother and the orange seems to be fading into a mustard
it to boil some colour, the colour is even fainter, it is looking yellowish now.