Clean and soak the beans overnight. Wash them again and cook them in water. Cook the beans till they turn very soft. This will take about 2 to 2 and 1/2 hours.
The water will evaporate as the beans cook. Add water if you need to, but not too much. When the beans are completely cooked, you should have just about half a cup at the bottom.
Take the pot off the heat and mash the beans with a potato masher or a fork. You can add salt at this stage. The beans will soak up all the cooking water and you should have a pulpy mashed texture.
To make the sauce you will need to rehydrate the dried peppers. For this soak the dried peppers and chilies for about an hour to rehydrate them and then grind them in a blender with a little water. Add the scotch bonnet peppers or bird's eye chili and grind again.
Heat the oil in a pan. Add the sliced onion and fry till they are browned. Take care that they do not burn.
Add the chili paste to the onions and keep cooking, stirring the sauce constantly. Slowly, the water will evaporate and the color will deepen to a deep red.
At this stage, add the stock cube, crayfish, Cameroon/Ghana pepper and salt to taste. Let these sauce simmer further for a few minutes to develop all the flavors. Your sauce is ready now.
To serve, plate the mashed beans and top it with the spicy sauce.