This week on our Afro Cuisine recipe is Gbegiri. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.
Gbegiri soup is a type of Nigerian soup popularly eaten by the Yoruba tribe of Nigeria. It is made from peeled cooked bean. This beans soup is commonly served at restaurants also known as Buka. It is delicious, velvety and mildly flavoured. Gbegiri or abula as often called is served with ewedu and buka stew.
Ingredients For Gbegiri
- black-eyed peas or brown beans, peeled
- palm oil
fresh pepper or cayenne pepper
- Ground crayfish
Seasoning (stock cubes)
Assorted beef or chicken or your choice of meat
soak beans in water for 3-5 minutes and peel to remove the skin. leave the skin on if you choose. Alternatively use the blender to peel the beans. it is faster and less stressful.
Boil peeled beans with enough water until soft alternatively, use a pressure cooker for this bit as it is quicker.
Boil assorted meat till tender with seasoning and salt. Separate stock from meat and set aside
Blend cooked beans in a blender for a smooth puree and set aside
Place a cooking pan on medium heat, add palm oil and heat for about 3 minutes (don’t bleach oil)
Stir puréed beans in palm oil (beans purée should not be loose but somewhere in the middle of loose and thick) Add water if needed to achieve the desired thickness
Add assorted beef and cayenne pepper, stir till well combined. Reduce the heat and leave to cook for about 10 minutes. Check-in between to avoid soup from burning
Add crayfish, seasoning and salt. At this point don’t want the soup to be thick, add water if need be but don’t overdo it.
Continue to cook until all ingredients are well combined. Check for seasoning and salt. Serve with ewedu soup, swallow of choice like amala dudu (black yam flour), garri or Tuwo and buka stew
Original Recipe from Myactivekitchen