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.
- 1 Cup Beans (white or brown)
- 2 Medium Onions
- Assorted meats/fish
- Ground crayfish
- Potash (optional)
- Nosak Famili Palm oil
- Seasoning cubes
- Salt to taste
- Soak the beans in water for 5-10 minutes and peel to remove skin.
- 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.
- Wash and season the assorted meats/fish and cook till tender. Don’t add curry/thyme.
- Make cooked beans into a puree by blending, then set aside.
- Add palm oil to a cooking pan and heat for about 3 minutes on medium heat, but don’t allow oil to get bleached.
- Stir pureed beans in palm oil, along with pepper. Add water if needed to achieve desired consistency
- Add your assorted meats/fish and stir.
- Leave to cook for about 10 minutes on low heat.
- 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.
- Serve with Ewedu, Amala (or any swallow of choice) and stew. Enjoy!