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

1. Firstly, soak and peel your beans for 4 hours. You can peel it by hand or pulse in a jug blender.
2. Secondly, put the peeled beans into a pot and start cooking at medium heat until it becomes so soft and melts.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!