Beans Soup: Nigerian Gbegiri Soup Recipe
Beans Soup is a healthy, hearty and satisfying soup loaded with a good dose of beans and other spices.
You can make it completely vegan by skipping on the meat, chicken, etc. without sacrificing the taste. Very waist-friendly!
Many cultures have their variations of making bean soup. In Nigeria, Gbegiri (Western Nigerian) and sansanni (Northern Nigerian) soups are among the beans soup we have.
Gbegiri soup is a common Nigerian beans soup. It is a traditional Yoruba food made with black-eyed or brown mashed beans.
By its very nature, it looks like baby food but revitalizes when you enhance it with Ewedu Soup and meat from your Beef & Chicken Stew.
Gbegiri is best enjoyed with either Tuwo Shinkafa or Amala and Ewedu soup.
Beans Soup: Nigerian Gbegiri Soup Recipe
Ingredients for Gbegiri Soup
- 150 g Black Eyed or Brown Beans
- 1 small smoked fish and ground crayfish
- Big stock cube (one)
- 1 cooking spoon palm oil
- Pepper and salt (to taste)
Preparation
- Firstly, soak and peel your beans for 4 hours. You can peel it by hand or pulse in a jug blender.
- Secondly, put the peeled beans into a pot and start cooking at medium heat until it becomes so soft and melts.
- Thirdly, use a whisk or an Ijabe (Ewedu broom) to mash up the beans. You can save time and energy by blending till smooth in your jug blender.
- Patiently, wait till the beans have cooled down a bit before blending so you don’t risk damaging your blender. Add water to the beans before blending, not too much though, maybe half a cup.
- Then, sieve the paste to remove clumps and get a smooth consistency in case you are using an Ijabe (Ewedu broom) to mash the beans. No need to sieve if your blender is very powerful and blends well.
- After that, add the smoked fish, salt, pepper, crayfish, stock cube, and palm oil. Be cautious not to add too much Palm oil, you only need a little to slightly change the color of the paste.
- Lastly, cook on medium heat for 5 minutes. Stir occasionally so it does not burn.
Your Gbegiri soup is ready when it thickens a bit and the palm oil is well combined with the paste. Enjoy!
