Gbegiri is a local Yoruba word meaning bean soup. Gbegiri is one of the most popular traditional soups in the western part of Nigeria, mostly eaten by the Yoruba citizens but it is also appreciated by other ethnic groups.
I noticed a thing or two while I was learning how to prepare gbegiri (it isn’t as hard to prepare as pronouncing the name itself), just by following these few steps I am going to provide, you can make gbegiri like an expert.
- 2 bulbs of Onion.
- 3 tablespoons of grounded Pepper.
- 500g of Beans.
- Two cubes of chicken seasonings.
- The quantity of beans going to be used should be filtered (removing the shaft from the actual beans).
- Soak the beans in a bowl of water for 20 minutes and wash out the shaft that was missed from step 1 (you really don’t want to leave stones as the meal toppings).
- Pour the cleanly washed beans into a clean pot.
- Add water and potash, and then cook for about 20 minutes to make it soft.
- The mixture should be attended to between 5 minutes interval before 20 minutes of the proper time lapses, so as not to burn the meal.
- Afterwards, a short cooking broom (this is used to split the bean into different parts) should be used to mash it until it is pasty.
- Add the sliced onions, two cubes of seasonings and allow it to steam for about 5 minutes.
- Add 3 tablespoons of grounded pepper and palm oil, and then allow it to simmer for 10 minute
- Close attention should be given to the meal at this stage due to its tendency to get burnt (which we don’t want).
- Add salt to taste and stir carefully.
- The meal is now ready, but should be given 5 minutes to cool off before it is properly served.
- Serve with amala preferably — Can be quite delicious when they are eaten together.
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