Gbegiri soup is a traditional Nigerian soup, popular among the Yoruba ethnic group, made primarily from peeled cooked beans. Gbegiri has a smooth, velvety texture and is a key component of the classic Abula meal, where it is served alongside ewedu soup and buka stew.

Ingredients

• Dehulled beans 2 cups 

• Crayfish ½ cup 

• Iru 1 small wrap 

• Onion 1 small bulb 

• Fresh pepper 4 medium size  

• Maggi crayfish cubes 2 

• Water 1½ litres 

• Salt to taste. 

• Potash pinch 

• Palm oil    4 cooking spoons 

Procedure

Follow these simple steps to make this signature gbegiri soup:

• Boil the beans with potash and shredded onion in 3 litres of water till very soft. 

•  Add the ground pepper, the iru, palm oil and the crayfish. 

• Cook for about ten minutes. 

• Add the remaining water and the maggi cube and simmer for about 10 minutes, stir at intervals. 

• Using an immersion blender, puree till it is very smooth  

• Remove from heat and serve with Ewedu and ata din din accompanied with hot Amala. 

Enjoy!