Today’s article is about another special delicacy that is loved by many. We are going to be discussing how to make gbegiri soup.
The soup is said to be the heartbeat of man’s heart. It originates from the south-west region of Nigeria, especially from the people of Ibadan from Oyo state. I have also that the people of Kogi loves this soup a lot and they cook it so well.
This is mostly eaten with amala / eba. However, I think most people prefer amala with gbegiri, it all depends on one’s preference.
This delicious soup is known as the traditional sister of ewedu soup because they are both eaten alongside amala and in English, it is known as beans soup.
Gbegiri is made out of peeled beans just like akara, moimoi and ekuru but unlike the above foods, it is prepared in a soup form, not in the form of food.
Some people consider gbegiri to be very difficult to prepare because of the process involved in making it. I can tell you that it is not as difficult as it looks. All you need is the experience you have in peeling beans.
In the olden days, this dish might seem difficult to make but thank God for blender you can now peel your beans in few minutes and do your cooking. You can check my post on how to make moimoi, to see how you use blender to peel beans.
Nowadays, some now use beans flour to make gbegiri soup in order to avoid the stress of peeling beans and also to save time. But I bet you that the taste and consistency can never be like the made out of pure beans.
This soup can be found in most restaurants especially amala joints, parties such as weddings, burials and birthdays celebration. It is very cheap, the ingredients used in making it are not expensive.
They are good for heart health because it contains soluble fiber in abundance.
It is very rich in protein, according to studies 1/2 cup of beans gives 7g of protein to the body.
Gbegiri helps in balancing the blood sugar level because it has a low glycemic index.
Cuts the risk of having cancer. This due to the abundance of antioxidants and fiber in it.
Aids in weight loss because it helps in keeping you full.
It is a rich source of nutrients and minerals such as copper, phosphorus, iron, folate, zinc, and potassium.
3 cups of Brown beans ( drum not oloyin)
5oog of assorted meat
3 pieces of red bell pepper(tatashe)
2 pieces of scotch bonnet (rodo)
2 cooking spoons of Palm Oil
3 tbsp. of grounded crayfish
2 pieces of dry fish
1 medium-sized onion
4 pieces of stockfish
2 seasoning cubes
Salt to taste.
Soak the beans in water for about 30 minutes and peel the beans by rubbing it in between the palm of your hands. You can also peel the beans with the use of a blender by putting the soak beans in the blender and use the pulse button.
Rinse the beans after peeling it, make sure you rinse the beans thoroughly till the shaft is completely washed away.
Put the clean beans in a pot and boil with about twice the volume
Cook the beans till the beans are soft enough that it starts to disintegrate and also till it becomes a thick creamy mixture.
Turn off the heat and mash the beans with a wooden spoon or a cooking brown known as Ijabe in Yoruba land, or you can just blend the cooked beans with a blender to save stress.
N.B: Blend or mash the beans until it becomes thin and creamy.
Blend your red bell pepper, scotch bonnet, and onions and set aside. Season and boil your stockfish and assorted, wash the dry fish and tear, and set everything aside.
Pour the blended beans in a pot, add-in the grounded crayfish, blended pepper, dry fish and stockfish, assorted meats, and palm oil.
Place the mixture on heat and boil, ensure you stir occasionally in order to prevent it from burning.
N.B: Make sure soup does not thicken because gbegiri is meant to be a watery soup.
Taste the soup for seasoning and add more if need be and cook for about 10 minutes.
Your Gbegiri soup is ready.
HOW TO MAKE GBEGIRI SOUP VIDEO:
I hope you have learnt a lot from this article on how to make gbegiri soup. Please, don’t forget to like, comment and share this article.