Gbegiri Soup

Ingredients

• 2 cups (400g) brown beans 2 cups (400g) brown beans
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon ground dried pepper 1 teaspoon ground dried pepper
• 1 teaspoon ground uziza seeds 1 teaspoon ground uziza seeds
• 2 cups (470ml) vegetable or chicken broth 2 cups (470ml) vegetable or chicken broth
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the brown beans thoroughly and place them in a large pot. Add enough water to cover the beans and bring to a boil. Cook until the beans are soft and easily mashed.
2. 2.
   Drain the cooked beans and transfer them to a blender or food processor. Blend until smooth, adding a little water if needed to achieve a creamy consistency.
3. 3.
   In a separate pot, heat the palm oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant and translucent.
4. 4.
   Add the blended beans to the pot and stir well to combine with the onions and garlic.
5. 5.
   Gradually add the vegetable or chicken broth, stirring continuously to prevent lumps from forming.
6. 6.
   Stir in the ground crayfish, dried pepper, and uziza seeds. Season with salt to taste.
7. 7.
   Reduce the heat to low and simmer the soup for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and serve hot with pounded yam or amala.

Treat your ingredients with care...

• Brown beans — Make sure to cook the beans until they are soft and easily mashed to achieve a smooth consistency in the soup.

Tips & Tricks

• For a richer flavor, you can add some meat or fish stock to the soup.
• Adjust the amount of dried pepper according to your spice preference.
• Garnish the soup with chopped fresh herbs like cilantro or parsley for added freshness.
• Leftover Gbegiri soup can be stored in the refrigerator for up to 3 days.
• To reheat, simply warm the soup on the stovetop over low heat, stirring occasionally.

Serving advice

Serve the Gbegiri soup hot alongside pounded yam or amala. The creamy texture of the soup pairs perfectly with the soft and fluffy yam or amala.

Presentation advice

Garnish the Gbegiri soup with a drizzle of palm oil and a sprinkle of ground crayfish for an attractive presentation. Serve it in a bowl or on a plate, allowing the vibrant yellow color to shine through.