Cookbook:Gbegiri (Yoruba Bean Soup)
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Gbegiri (Yoruba Bean Soup) | |
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Category | Soup recipes |
Difficulty |
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Cookbook | Ingredients | Recipes
Gbegiri is a bean soup common among the Yoruba people of Nigeria. Either white or brown beans can be used.
Ingredients[edit | edit source]
- Dried beans (either white or brown)
- Tatase (red bell peppers)
- Rodo (scotch bonnet chiles)
- Shombo (cayenne pepper)
- Alubosa (onions), chopped
- 250 ml palm oil
- Fermented locust bean
- Seasoning cubes
Procedure[edit | edit source]
- Soak the beans in water for about 15 minutes to loosen the skin.
- Remove the skins from the soaked beans, and wash continuously.
- Put the skinned and washed beans into a pot along with the chopped onion. Cover with water, and simmer for 2 hours until the beans are softened and mashed.
- Pass beans through a sieve to strain out any bean that is not completely mashed. Set aside.
- Blend the peppers and onions together.
- Heat palm oil in a pot. Add blended pepper mixture to the hot oil.
- Stir in salt, fermented locust beans, and seasonings. Let cook over medium heat for about 20 minutes.
- Gently pour out any excess watery portion on top of the sieved mashed beans. Add the mashed beans into the pepper mixture.
- Cook for about 15 minutes. Serve.