Gbegiri (without peeling beans)

Gbegiri (without peeling beans)




10 min


2 hr

Gbegiri Beans

Black eyed peas or brown cowpeas 2 cups
Palm oil 6 tbsps
Dry fish 1/2 cup
Knorr chicken bouillon seasoning 1/2 tbsp
Locust beans (Iru) 1.5 tbsp
Salt 1/2 tsp
Water 9.5 cups
Cooked assorted meats [optional] 4-6 pieces
Bell pepper 1
Large onions 2
Habaneros 3

With the birth of a child, it is quite possible that the joy of the parents of the child, is overshadowed by that of the grandparents.

In this instagram post, we announced the birth of our son 🙂 Of course, as suggested above, it is quite possible that our joy was overshadowed by that of his grandparents. The direct consequence of this, is that our mummy Naijachefs came to town.

I did not eat Gbegiri growing up, so here was the perfect opportunity to tap into the wealth of experience that was visiting.

Gbegiri is a soup that is popular with the Yoruba people. It is commonly served with ewedu (a soup made from jute leaves) and amala and stew. I have seen many ways of making gbegiri soup; with peeled beans, with blended beans, with cooked blended beans etc. Mummy Naijachef shows us how to make gbegiri without spending time to peel the beans, and without blending the beans. Follow the steps below.

Prep Step 🙁

You can choose to save the prep step for during the cooking step, or if you prefer to have everything ready up front, then go ahead now.

  1. Use the chop setting on your blender to roughly blend 1 onion, the bell peppers and habaneros. We will add this to the beans later on.
  2. Roughly blended peppers

    Roughly blended peppers

  3. Slice the 2nd large onion.

Gbegiri time 🙂

  1. Start by cooking the beans with the salt. Add 7 cups of water to the 2 cups of beans. We will cook the beans on high heat for about an hour or until very soft.
  2. Cooking beans

    Cooking beans

    Note: If you didn’t do the prep steps earlier, do them now.

  3. Once the beans is soft, we start to mash the beans with a large spoon. We want to get out the core of the beans, and remove the peels as much as possible.
  4. Removed beans peels

    Removed beans peels

  5. Once the soup is clear of beans peels, we start to add the rest of the ingredients. We add the sliced onions now.
  6. As the soup cooks some more, you will notice that the soup continues to thicken some more. You can add the rest of the water now, or as little of the rest of the water, depending on how thick you want it. We add the rest of the ingredients as well now; the blended pepper, palm oil, dry fish, knorr seasoning, locust beans(iru), and cooked assorted meats if you choose to use it. Cook for another 15-20 minutes.
  7. Cooked gbegiri

    Cooked gbegiri

To see the complete steps, watch the video below.

Comment with Facebook


No Comments

Leave a Reply

Get the guide to Calories in the Top 10 Nigerian Foods