Gbegiri soup (bean soup) is a very popular soup in the western parts of Nigeria. It is delicious, colorful, and super easy to make requiring no fuss whatsoever. It is best enjoyed with Amala or TuwoShinkafa and ewedu soup.
If you’ve never attempted to make it, you will definitely be shocked at how easy it is to prepare.
- 3 cups of Beans (brown or black eyed)
- 3 tablespoons of palm oil
- Locust beans (optional)
- Ground crayfish
- Dried pepper (atagigun)
- Stock cubes
Start by soaking and peeling the beans (removing the outer layer or coat completely), you can do this manually by pressing and rubbing with your hands or use an electric blender. Add the peeled beans into a pot, cover with water (careful not to add to much water, you can always add extra water as the cooking progresses) and cook on high heat. Do not add salt just yet.
You need your beans very soft. Once this is achieved, use your ewedu broom (ijabe), whisk, plastic or iron spoon or even a blender to make it into a mash.
Pour the paste back in the pot and cook over low heat, you can add water if its too thick, you want your soup semi-fluid.
Add your dried pepper, salt, sock cube, palm oil, locust beans and ground crayfish. Stir the mix and cook for 5 minutes.
Serve with your choice of swallow. Personally, I would recommend abula (amala, ewedu and gbegiri). Enjoy!
Note that if you want to use a blender, you need the beans to cool down before blending. Also, if you use the broom you might need to sieve it to remove lumps and shaft, there should be no need for this if you use a blender, either ways, the result should be a smooth, lump free bean paste.