Gbegiri (Nigerian bean soup)

Soak the black-eyed peas until the skins swell, said as about 15 minutes in a partly garbled passage.

Pulse in a food processor 30 seconds to 1 minute until the skins come off.

Cover with water, swirl so the skins float, drain them off; repeat until the water runs clear.

Put the peeled beans in an Instant Pot with onions and water; seal and cook 25 minutes until tender.

Blend smooth with a stick blender, or in a jar blender, and return to the pot.

Add cayenne, ground crayfish, salt, bouillon powder and palm oil; mix.

Cover and cook until the desired consistency, stirring now and then so it does not burn underneath.