Gbegiri Soup – with Unpeeled Beans
You have seen the Moimoi version, you have also seen the akara version. Both recipes have been tested on our social media platforms with great result. I put the question out to the nation “why do we peel beans” , no one really knows. It’s one of those things we do because we have always done it. It’s a great time to stop peeling beans honestly, it’s laborious , deprives us of essential fiber and ultimately does not affect the dish in anyway.
For those who do not have access to brown beans (Oloyin or drum), you can use black eyed peas. You will notice a little bit of black spots from black eye in your dish but the taste is juts the same. Another great alternative is split chickpeas (widely sold in North America), it’s just as nutritious as beans and doesn’t leave spots.
For the uninitiated, gbegiri is a beans based soup popular among the Yoruba people, it’s often served with Jute soup (Ewedu), Buka Stew and Amala. The soup is also cooked by the Hausa people, it’s called Miyan Wake and typically served with Tuwo Shinkafa .
I am aware a lot of people do not like gbegiri, let me tell you a secret, properly prepared gbegiri is all kinds of delicious. I will even go as far as saying properly prepared gbegiri will rival banga soup. Great gbegiri is velvety, buttery and rich. Iru (locust beans) is extremely important in gbegiri, it adds a lot of depth to the flavor of the soup. Gbegiri should also be slow cooked for the richest texture and flavor. My secret weapon is my slow cooker, I throw the beans in, add water and leave it to cook overnight.
- 1 cup brown beans (oloyin or Drum)
- 1/4 cup palm oil (about 1 cooking spoon)
- 1 heaped tablespoon Iru (Locust Beans)
- Handful dried de-boned Sawa Fish (or any firm fish)
- 1 teaspoon dried pepper (ata-gigun)
- 1-2 cubes maggi
- Salt to taste
- Soak the fish in boiling water, cover until softened
- alternatively, boil fish till soft
- Combine the beans with 3 cups of water, cook on low-medium heat until beans in extremely soft (about 1.5 – 2 hours)
- Slow cooker Method: Combine fish, beans and 4 cups water in a slow cooker. Set to high for 8 hours (overnight). remove fish to continue
- Add cooked beans to a blender and puree to a smooth paste
- alternatively, mash the beans with a wooden spoon or use a mashing broom (ijabe)
- Pour the pureed beans into a pan, add in all left over ingredients. Combine and adjust for water based on desired thickness
- Iru (locust beans) can be blended with the beans if prefered
- Simmer for 10 more minutes on low-medium heat