Gbegiri is one delicacy that needs no introduction to my Ibadan people ! This soup right here is the truth! lol..Gbegiri is made from beans and it’s easy to make. It’s healthy and delicious.
1 cup (400g tin) brown or white black eyed beans
2 tablespoon palmoil
1 table spoon locust- Iru
1 Maggi cube
2 tablespoon ground pepper
Peel the beans. Click HERE on how to peel beans using blender.
Put the beans in a pressure cooker, add water and cook till very soft. If you do not have a have pressure cooker, you can cook the beans with the regular pot but this will take about 2 hours as the beans has to be cooked till very soft.
When the beans is cooked, mash it. My pressure cooker makes it so soft that I only have to turn with a cooking spoon.At this stage you can decide to proceed in either of two ways. First one being to blend the cooked beans and second being to sieve. I always go for the second as this is the authentic way of making gbegiri. My Oyo state people know this! So if you’re going with the authentic recipe, sieve! If you have very thick consistency of the cooked beans, add just a little bit of water so it’s much easier to sieve. Be careful not to add too much water as gbegiri must not be too watery.
Sieve the beans collecting the liquid in a pot.
When you’ve collected the sieved liquid in a pot, put on the cooker, add maggi cube, locust, pepper, palmoil and salt to taste. Don’t overdo the pamoil. You only need just enough Palmoil to give it colour.
Leave it to cook for 5-10minutes
Gbegiri is ready. Serve with buka style stew and amala. You can also add ewedu into the equation to make it Abula!😄 oh la la….
Bon appetit. ClickHERE for Buka style stew recipe.