Gbegiri Soup...
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Cook time: 
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Serves: 9
 
Ingredients
  • 2 cups of honey or brown beans
  • 1 handful of soft stock fish
  • 1 small dry fish (washed)
  • 1 tbsp. crayfish
  • 1 habanero(crushed into a paste) or ½ tbsp. dry grounded pepper
  • 1 tbsp. iru (locust beans)
  • meat stock or water
  • bouillon
  • salt
  • ½ to cup palm oil
Instructions
  1. soak beans over night or for about 10minutes. Cook until very very very soft. Let cool; then blend until very smooth. (Alternatively, pulse the beans in a blender to break it up, Pour in a bowl and Rub the beans against both hands and drain out the skin before cooking).
  2. Once the beans is cooked, you could mash with a spoon or a cooking broom called Ijabe. Blending is an easier way to go, but make sure the beans is cool first.
  3. Blend the soft cooked beans, pour back into a pot and add the stock fish, dry fish, crayfish, iru, pepper, meat stock and oil. You want the mixture to be between creamy and thin. Bring the mix to a boil, making sure to stir occasionally(do not over stir) to prevent burning. Add more meat stock or water and seasoning to loosen and adjust taste as you go. Cook for about 10 minutes and enjoy with Nigerian stew. I ate mine with spicy snail stew and a slice of baguette
for the baguette
  1. slice the bread into small to big slices. Crush a garlic clove into a paste and mix with coconut or olive oil. Season with a pinch of salt and smear generously onto both sides of the bread and toast over a hot pan or grill and enjoy with the soup.
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2017/12/gbegiri-soup/