Cookbook:Gbegiri Soup
| Gbegiri Soup | |
|---|---|
| Cuisine | Gbegiri |
| Recipe origin | Western Nigeria |
| Servings | 8 |
| Time | 1 hr 40 minutes |
| Difficulty |  |
 | This recipe is incomplete. Please feel free to complete it and remove this template.
Additional comments: missing recipe header template, missing appropriate linking, missing/incorrect categories, what kind of palm oil?
Incomplete recipes with insufficient meaningful content may be nominated for deletion as abandoned content per the deletion policy. Please also consider notifying the primary contributors on their discussion page with:
|
Gbegiri Soup is a traditional Yoruba soup made from peeled beans. It has a smooth, creamy texture and is often served alongside Ewedu soup and stew, typically eaten with amala, eba, or pounded yam.
Equipment
[edit | edit source]- Cooking pot (medium size)
- Wooden spoon or spatula
- Blender or mortar and pestle (for blending beans)
- Sieve (optional, for smoother texture)
- Bowl (for washing beans)
- Stove or heat source
Ingredients
[edit | edit source]- 2 cups brown beans (black-eyed peas or similar)
- 1 cup palm oil
- 2 tablespoons ground crayfish
- 1 medium onion, chopped
- 2 seasoning cubes
- Salt, to taste
- Pepper, to taste (optional)
- Water (as needed)
Procedure
[edit | edit source]- Wash the beans thoroughly and remove the skin by rubbing between your hands or soaking and peeling.
- Boil the peeled beans in water until very soft.
- Blend or mash the cooked beans into a smooth paste (optional for extra smooth texture).
- Return the blended beans to a pot and stir over medium heat.
- Add palm oil and stir continuously until well combined.
- Add chopped onion, crayfish, seasoning cubes, and salt.
- Stir and allow to simmer for 10–15 minutes until the soup thickens and becomes smooth.
- Add pepper if desired and adjust seasoning.
- Stir well and remove from heat once it reaches a creamy consistency.
Tips
[edit | edit source]- Proper peeling of beans is important for a smooth texture.
- Gbegiri should be very smooth with no lumps.
- It is traditionally served with Ewedu soup and stew in a “trio plate”.