* Pick beans wash and cook in a clean pot with water until soft. * In another clean pan, fry the onions, pepper and ground crayfish in hot palm oil for 5 minutes. * Pour the sauce into the beans pot, add seasoning cube and salt if required, stir properly until well mixed. Cover and simmer for 10 minutes * Serve with boiled semi – ripe plantain and tossed spinach on the side.
* In a clean sauce pan, heat oil and fry garlic, ginger and onions slices for 2 minutes. * Add the blended and boiled tomatoes, pepper tatashe and onions. Add curry, tomatoe puree, thyme, seasoning cube and fry for 8 minutes. * Add the carrots, green beans, fish and fish stock, stir well. * Taste and add salt, cover and cook for 5 minutes. * Serve with dodo.
* Put beans paste in a clean bowl and whisk with a wooden spoon properly until mixture is light and fluffy. * Add the seasoning cube, crayfish, salt, pepper, onions and mix well. * Heat oil till moderately hot. Scoop paste with a spoon and drop immediately into the heating oil to form balls while placing the prawns on the akara before it sets. Fry till golden brown. Drain on a kitchen paper and .