Gbegiri soup (Beans soup) is one of the popular soups in Nigeria, some people actually patronize the Buka (restaurants) because of Gbegiri and their signature stew Buka Stew Recipe.
Gbegiri soup is not difficult to make but involves a few steps and this makes some people not to make it at home, it involves the peeling of beans, to peel your beans easily I posted an easy way to peel bean check How to Peel Beans with a Blender
I used red bell pepper (tatashe) and habanero(rodo) but you can use just ground pepper (ata gigun) and I used some prawn and dried fish but these are optional I just wanted to add some extra flavor to the soup. You can eat Gbegiri with Amala, Rice Tuwo/ Tuwo Shinkafa or by itself. This is a very tasty and delicious soup you don’t want to miss. When I’m free I usually peel beans and just freeze it to be used later so I don’t have to peel every single time I need it and when I’m ready to use it I simply add it to cold water.
Let’s get started!
You might want to try;
- 1 Cup Black-eyed peas (white beans) peeled
- 1 Small Red bell pepper
- 2 Habanero/Rodo
- 1/2 Cup Dried prawn(optional)
- 1/2 Cup shredded dried fish (optional)
- 1 Tablespoon Iru (locust beans) optional
- 2 Tablespoons Palm oil
- 1 Tablespoon Ground crayfish
- 1 Onion
- Knorr bouillon powder/cube
- Salt to taste
Peel the beans, I will add the link to how to peel the beans easily. Soak the dry prawn and fish with hot water and salt for a few minutes if you're using. Rinse and set aside.
Place a saucepan/pot over medium-high heat add the peeled beans, and water (double the beans content) boil until the beans soft, I mean very soft and all mushy. Remove the seeds from the peppers, rinse and blend with onion.
Add the cooked beans in a blender cup and pulse for a few minutes.
Sieve the blended beans. You can skip the blender step and just use the sieve if you choose not to use a blender. While sieving you can add hot water ( just a little bit) to allow easy sieve of the beans.
Place a large pot over medium-high heat and add palm oil to heat.
Add the iru (locust beans) and fry for a few seconds until it thickens.
Add the ground crayfish and stir.
Add the pepper and stir.
Add the fish and prawn if you're using. Cook for a few minutes.
Add the sieved beans and combine them. Depending on the amount of liquid you added to the beans you might need to add some liquid if the content is too thick.
Continue to stir, add knorr (or any seasoning cube of your choice) and salt. Bring it to a rolling boil or cook until you have the consistency of your choice. Check the seasoning and adjust accordingly.
Gbegiri thickens up quickly so if that happens don't panic, just add water and warm it.
Serve and enjoy!
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