For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).
back during my secondary school days in Badagry, the worst punishment a
student could get was to be sent to the kitchen to help the cooks out
in cooking for over 7,000 people or to do farm work.
i’d often find myself in the kitchen doing the dishes or peeling beans
skin for gbegiri or akara. Don’t look at me, it was always by accident of course else i wouldn’t have gbegiri skills in my recipe book..lol.
soup is a tasty Nigerian soup indigenous to the Yoruba people which is
an ethnic group located primarily in western part of Nigeria. It’s made
from pureed beans and has a slightly watery texture (Just like ogi mixed with cold water just before hot water is added). It’s usually cooked plain and served alongside ewedu (Jute soup) and buka stew which
is where the meat and assorted offal comes from. The traditional meal
accompaniment for this soup is amala although you can also take it with
any “swallow” of choice.
How to make Gbegiri soup
• Prep time: 15 mins
• Cook time:45 mins
• Total time:1 hour
• Region: Western Nigeria
• Misc: Serve hot
a medium sized pot, cook the peeled beans in water with potash till
soft. The beans can be cooked without potash although it will take
longer time but it’s definitely healthier. Using the ijabe broom, mash
the beans in the pot (make sure there’s water in it) just like it’s done
when making ewedu. Alternatively, you can use the blender for this.
Simply leave the beans to cool down a little before placing in a blender
and grinding till smooth.
you’ve gotten a smooth paste either from the blender/broom, place back
on low heat, add the seasoning cube, ground pepper, palm oil, salt to
taste and then stir. Gbegiri soup is a slightly watery soup so you’d
have to add some more water to loosen it up and reduce the thickness.
Add the locust beans (If you’re using) and Leave to simmer on low heat
for about 7 mins. Turn off the burner and serve hot alongside ewedu, buka stew and amala.