Gbegiri (Nigerian Bean Soup)

Ingredients

• 2 cup Brown beans (Peeled and washed)
• 6 cup Water (For boiling the beans)
• 0.25 cup Palm oil (Adjust based on preference)
• 1 tbsp Iru (Fermented locust beans)
• 2 tbsp Ground crayfish
• 1 tsp Dry pepper (Such as Ata lilo or cayenne; adjust to heat preference)
• 1 Bouillon cube (Maggi or Knorr)
• Salt (To taste)

Steps

1. 1

   Peel the brown beans by soaking them in water for a few minutes and rubbing them together to remove the skins. Rinse thoroughly until the beans are white and clean.

2. 2

   Place the peeled beans in a large pot and add enough water to cover them significantly. Bring to a boil.

3. 3

   Cook the beans over medium heat until they are extremely soft and mushy. This may take 30-45 minutes depending on the bean variety.

4. 4

   Once soft, use a traditional short broom (ijabe) or a fine-mesh sieve to mash and strain the beans into a smooth paste. Alternatively, you can use a blender to achieve a silky consistency.

5. 5

   Return the smooth bean paste to the pot and set it over low heat.

6. 6

   Add the palm oil, iru (locust beans), ground crayfish, dry pepper, and bouillon cube to the pot.

7. 7

   Stir well to combine and allow the soup to simmer for about 5-10 minutes so the flavors meld and the palm oil integrates.

8. 8

   Taste and adjust seasoning with salt if necessary. The consistency should be creamy and pourable.

9. 9

   Serve hot as part of Abula with Amala, Ewedu, and Buka stew.

Notes

The traditional method involves sieving the beans to ensure no skins or lumps remain, but modern cooks often use a high-powered blender for speed. If the soup becomes too thick, dilute it with a little warm water or beef stock.

Nutrition per serving

• Main Dish
• Soup
• Nigerian
• Yoruba
• Gluten-Free
• Dairy-Free
• Traditional
• Abula