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Gbegiri

Also known as Gbegiri (Yoruba Bean Soup)

Gbegiri is a silky, smooth, golden bean soup that is one of the three essential soups that make up Abula — the celebrated Yoruba combination of Gbegiri, Ewedu and Obe Ata (stew) served together over Amala. Made from skinned black-eyed peas or honey beans that are cooked until completely soft and blended into a smooth, velvety consistency, Gbegiri is then seasoned with palm oil, crayfish and spices.

Gbegiri, Nigerian cooking

Ingredients

  • 2 big cups of honey beans (oloyin beans) or black-eyed peas, peeled
  • 2 cooking spoons of palm oil
  • 2 big handfuls of ground crayfish
  • 1 big onion, roughly chopped
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Water as needed
  • 2 to 3 Atarodo (hot chilli peppers) — optional, for heat

Method

  1. 01

    Soaking and Peeling the Beans. Soak the beans in water for 1 hour. Drain and rub between your palms to remove the skins. Wash away the skins. Drain thoroughly. Completely peeled beans are essential — any remaining skins will prevent smooth blending.

  2. 02

    Cooking the Beans. Place the peeled beans in a pot with the chopped onion. Cover generously with water. Bring to a boil and cook on medium heat for 35 to 45 minutes until the beans are completely soft and beginning to fall apart. Add more water as needed during cooking — the beans must not dry out. For faster cooking, use a pressure cooker for 20 minutes.

  3. 03

    Blending to Smooth Paste. Once the beans are very soft, use an immersion blender directly in the pot, or transfer in batches to a countertop blender. Blend until completely smooth and silky — no lumps should remain. The consistency should be like a thick, pourable cream soup.

  4. 04

    Seasoning and Finishing. Return the blended bean soup to the pot over medium-low heat. Add the palm oil, ground crayfish, crushed seasoning cubes, blended Atarodo (if using) and salt. Stir very well to incorporate everything. Simmer gently for 10 to 15 minutes, stirring regularly, until the soup is smooth, thick and well-seasoned. Add a little water if it becomes too thick — Gbegiri should be pourable, not stiff.

  5. 05

    Final Taste. Taste and adjust all seasonings. Gbegiri should be mildly spiced, rich, creamy and deeply savoury. Serve hot.

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