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How To Make Gbegiri

By Oreoritse Tariemi
25 February 2022   |   11:23 am
Growing up in a Nigerian home was definitely incomplete without the constant reminder to eat beans if we wanted to grow tall.  A Nigerian staple meal, beans, is enjoyed by many families. And one thing's for sure Nigerians know how to make the best use of everything.  Not surprisingly, there are several ways to enjoy…

Gbegiri soup Photo Lehit NG

Growing up in a Nigerian home was definitely incomplete without the constant reminder to eat beans if we wanted to grow tall. 

A Nigerian staple meal, beans, is enjoyed by many families. And one thing’s for sure Nigerians know how to make the best use of everything. 

Not surprisingly, there are several ways to enjoy Nigerian beans, and Gbegiri is just one of them. Prepare Gbegiri by following this recipe.

Gbegiri Soup 

There’s no better compliment to Ewedu and Amala than Gbegiri. This soup made of black-eyed or brown beans is very easy to prepare. 

Ingredients

  • 2 Cups Black eyed or Brown Beans
  • 3 Tablespoons Palm Oil
  • 2 Tablespoons Crayfish Powder
  • 1 Tablespoon Locust Beans (Iru)
  • 1-2 Tablespoons Ground Dried pepper (Atagungun)
  • 1 Knorr Cube
  • Salt to Taste
  • Preparation:

To Prepare: 

  • Soak some beans and peel. After which, you should add the peeled beans to a pot on high heat. 
  • Add water and cook until it’s soft and mushy. To play it safe, start with a little water and add more; remember to hold off on the salt. 
  • Once it’s soft, use an Ijabe (Ewedu broom) to whisk the beans or a whisk. Or let it cool down a little before putting it in a blender; make sure to add a little water to before blending until it’s smooth. 
  • If you use an ijabe, be sure to pass through a sieve to remove clumps for a smooth consistency. 
  • Next, move into a pot on low heat and add very little water to the paste until you get a semi-fluid consistency.
  • Now add palm oil, iru, crayfish powder, Knorr cube, ground pepper and salt. Make sure to add a little palm oil, just enough to change the paste’s colour. 
  • Cook for 5-7 minutes, occasionally stirring to prevent burning. 
  • Once well thickened and mixed properly with the oil. 
  • Finally, serve with some Amala and Ewedu Soup. 

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