Gbegiri soup is a type of Nigerian soup popularly eaten by the Yoruba tribe of Nigeria. It is made from peeled cooked bean. This beans soup is commonly served at restaurants also known as Buka. It is delicious, velvety and mildly flavoured. Gbegiri or abula as often called is served with ewedu and buka stew.
I’m starting this month’s post with my gran’s (Iya Dele) staple, Gbegiri soup popularly called abula in some other part of Yoruba land in Nigeria. My grandma used to sell gbegiri (abula) and I remember people queuing up every evening to buy from her, she usually serves her gbegiri with Tuwo (corn flour). She prided herself in using fresh ingredients; my best part of the soup is the bone marrow and biscuit-bone that she uses.
Those things are out of this world. I can actually taste the soup in my mouth as I’m typing this… longer throat me, I know. Gbegiri is made from beans, delicious, and easy to make but since I moved to the UK, I have found another easiest way of making it.
Gbegiri involves using peeled beans, cooking it for some minutes and then using a hand broom to smoothen it, well, I am happy to tell that the world has evolved since yesterday. You can now make this delicious soup with unpeeled beans and thanks to the blender or food processor, your hands can rest.
I would have to apologise to grandma, as I cheated a lot in making this soup but hey, this is (recipe update in 2020)! We have to learn to embrace change. This method did not change the taste at all.
Ingredients
- 1 cups of brown beans peeled
- Cayenne pepper
- ¼ cup of palm oil
- 2 tablespoons ground crayfish
- 2 Beef stock cubes
- Salt to taste
- 800 g Assorted beef (about 3 cups) I used turkey neck, shaki and smoked snort. the addition of assorted beef is highly optional
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