Gbegiri is a Nigerian soup eaten by the Yoruba people. It’s delicious and very easy to prepare and the ingredients can easily be found in the market.
This delicacy is cooked with brown or so-called black-eyed beans. It’s one of the most favorite soups in Nigeria. It is usually served with either Amala or Tuwo Shinkafa.
Ingredients for Gbegiri Soup:
- Beans (give preference to brown or black-eyed) – ½ cup
- Mackerel (smoked) – 1 (not very big)
- Meat – beef or chicken that has been stewed previously (maybe, stew leftovers)
- Crayfish (ground) – 1 tablespoon
- Seasoning cube – 1 (a big one)
- Palm oil – 1 tablespoon
- Seasoning (any that you like)
Step 1: Make sure you have enough meat. There should not be too much but neither should you put too little. The soup should taste of beans and of meat, not only the beans and seasoning.
Step 2: Rinse the beans thoroughly and leave them in clean cold water for about 5 hours or, maybe, even more. Leaving them in water for the night will be perfect. The more water they absorb, the faster they will be cooked.
Step 3: Check the seasoning. Make sure crayfish is properly minced or ground. Also, you may need to grind some
pepper if you have also chosen it for the seasoning of your Gbegiri soup.
Step 4: After the soaking time for the beans is over, remove the water, rinse the beans again, peel them and place them into a pot, which is big enough. Add some water so that it covers the beans. Make sure you always control the process because beans have the habit of giving plenty of foam when boiling. The foam may overfill the pot. So, to avoid it, reduce the heat right after you see that the soup is boiling. Cook the beans on a medium heat.
Step 5: Check the beans after about an hour (in the process, you may need to add more water to the pot). The beans must be cooked through to softness because after they are cooked, you will need to mash them.
Step 6: Complete the mashing. You may do this with either the help of the tool you use to mash potatoes or you may use a blender. Either option is good if you manage to get a completely smooth puree.
Step 7: Add the mashed beans with other ingredients. Add the smoked Mackerel, a tablespoon of palm oil, and all the other seasoning ingredients you have chosen for your soup.
Step 8: Put on the lid and keep on cooking until the soup becomes yellow due to the palm oil color change. Don’t forget to stir regularly to prevent sticking and burning. This is it! The soup is ready. Follow the tradition and serve it with the beef from the stew and Amala or another type of Nigerian fufu.Do you want to be the first to get these news,updates and vital info?