Step 1: Rinse the beans thoroughly in water until clean. Pour into a medium pot and add enough water to cover it by about two inches. Bring to a boil and cook on medium heat for 25–30 minutes until the beans are almost soft.
Step 2: While the beans are cooking, rinse and flake the Abo fish. If it’s dried, soak in warm water for 15 minutes, debone, and rinse again. Set aside.
Step 3: Once the beans are tender, add the chopped onions, blended tomato and scotch bonnet mix into the pot. Stir and let everything simmer together for 10 minutes.
Step 4: Pour in the palm oil and stir again. Let the beans absorb the oil and tomato base as it continues to cook.
Step 5: Add the crayfish, seasoning cube, and salt to taste. Mix well.
Step 6: Gently stir in the flaked Abo fish. Be gentle so the fish doesn’t break into mush, but still distributes well throughout the pottage.
Step 7: Reduce heat and allow the pottage to simmer for another 10–15 minutes, stirring occasionally to prevent burning. If the mix looks too thick, add a little water to loosen it. If too watery, continue cooking uncovered to reduce it.
Step 8: Taste and adjust seasoning as needed. The finished dish should be soft, rich, with a smoky depth from the fish and mild heat from the pepper.
Step 9: Once it reaches your desired consistency, turn off the heat and allow to rest covered for 5 minutes.
Step 10: Serve hot. This dish is hearty enough on its own, but you can enjoy it with fried plantain, pap, or garri if desired.