Gbegiri soup is a delicacy popular among Yorubas. This soup is best enjoyed with ewedu, beef stew, and amala. It is made with beans as the major ingredient. If you are itching for a new dining experience or just want to go the traditional route, this meal is a great choice.

Let’s cook!

  • 1 Cup Beans (white or brown)
  • 2 Medium Onions
  • Pepper
  • Assorted meats/fish
  • Ground crayfish
  • Potash (optional)
  • Nosak Famili Palm oil
  • Seasoning cubes
  • Salt to taste
  1. Soak the beans in water for 5-10 minutes and peel to remove skin.
  2. Add water to the peeled beans and boil for about 30 minutes or until soft. You can add potash to help soften it and cook with a pressure cooker.
  3. Wash and season the assorted meats/fish and cook till tender. Don’t add curry/thyme.
  4. Make cooked beans into a puree by blending, then set aside.
  5. Add palm oil to a cooking pan and heat for about 3 minutes on medium heat, but don’t allow oil to get bleached.
  6. Stir pureed beans in palm oil, along with pepper. Add water if needed to achieve desired consistency
  7. Add your assorted meats/fish and stir.
  8. Leave to cook for about 10 minutes on low heat.
  9. Then add ground crayfish, seasoning, and salt. Add water to soup if it’s too thick. Continue to cook till all ingredients are well combined.
  10. Serve with Ewedu, Amala (or any swallow of choice) and stew. Enjoy!

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