Cookbook:Gbegiri

Gbegiri
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Gbegiri is a bean soup common among the Yoruba people of Nigeria. Either white or brown beans can be used.

Ingredients

• Dried beans (either white or brown)
• Tatase (red bell peppers)
• Rodo (scotch bonnet chiles)
• Shombo (cayenne pepper)
• Alubosa (onions), chopped
• 250 ml palm oil
• Fermented locust bean
• Seasoning cubes

Procedure

1. Soak the beans in water for about 15 minutes to loosen the skin.
2. Remove the skins from the soaked beans, and wash continuously.
3. Put the skinned and washed beans into a pot along with the chopped onion. Cover with water, and simmer for 2 hours until the beans are softened and mashed.
4. Pass beans through a sieve to strain out any bean that is not completely mashed. Set aside.
5. Blend the peppers and onions together.
6. Heat palm oil in a pot. Add blended pepper mixture to the hot oil.
7. Stir in salt, fermented locust beans, and seasonings. Let cook over medium heat for about 20 minutes.
8. Gently pour out any excess watery portion on top of the sieved mashed beans. Add the mashed beans into the pepper mixture.
9. Cook for about 15 minutes. Serve.

Notes, tips, and variations

• Gbegiri soup can be eaten with any food that can be swallowed in morsels like amala, eba, fufu, etc. It can also be eaten with either rice or maize tuwo.