Gbegiri soup is one of the easiest soups you will probably ever make in your life. This soup is very popular in Nigeria.
150g Black Eyed or Brown Beans
1 small smoked Mackerel/Titus
1 tablespoon ground crayfish
1 big stock cube
1 cooking spoon palm oil
Pepper and salt (to taste)
Before you cook Gbegiri Soup
Ensure you have some Beef & Chicken Stew because the beef for the Gbegiri Soup comes from this stew.
Remove the beans coat and soak the beans for about 3 hours. This soaking makes the beans soft so that it cooks in less time. This way there will be no need to use potash to cook the beans. If you are using peeled and dried beans, you will need to soak it overnight.
Prepare other ingredients: pound the pepper and grind the crayfish.
put the peeled and soaked beans into a sizeable pot. Pour water to cover the beans and start cooking at medium heat.
While the beans is cooking, prepare the Ewedu Soup which is used to eat the Gbegiri Soup.
Cook the beans till they become so soft that it practically melts when you mash it with your fingers. This takes about 1 hour. You will need to top up the water from time to time but make sure the water is always at the same level as the beans. This ensures that you have just the right amount of water in the soup when the beans is done.
Mash the very soft beans with a potato masher. You can also blend it with your kitchen blender for a very smooth consistency.
When you are happy with the smoothness of the beans, add the smoked fish, salt, pepper, crayfish, stock cube and palm oil.
Cover the pot and cook at medium heat for about 5 minutes or till the oil blends with the rest of the ingredients. This is when the oil changes from red to yellow.
Stir from time to time so it does not burn.
That's it! The Gbegiri Soup is done.Usually served with Ewedu Soup and meat from your Beef & Chicken Stew, and lafu or pounded yam.
Tip: Gbegiri soup gets thick quickly. If yours does, just add water and reheat.