Gbegiri (beans stew) is popular in Ibadan, Oyo
state. It’s prepared to be eaten alongside
black amala and ewedu (a special kind of
vegetable). This wonderful African soup has
sweet taste that would make you request for
more. However, you may not enjoy the soup if
it’s not well prepared. This piece is to teach
you the easiest way to prepare the soup.


HOW IS IT PREPARED?

Actually, there are many methods, but trust
me, this method is the best.



STEP 1: Soak the beans inside a bowl of water
for about 10minutes, then manually thresh it
with the hand in order to peel off its paddy.
Then sieve it.


STEP 2: Pour the beans inside a pot and then
boil till it’s very soft, then add sedimentry
rock (kaun) into the beans, then wait longer
for it to soften more.


STEP 3: Then sieve the beans in order to remove
unwanted residues, add water when sieving to
get a perfect result.


STEP 4 : Leave the beans for 10minutes in order
to let the beans settle due to excess water
added in step 3.


STEP 5: Fry palmoil in a pot, then add pepper
and other stew ingredients including dry fish,
salt, locust beans (iru) etc.


STEP 6: When the pepper is ready, sieve the
beans manually without the use of sieves, pour
the water out gradually until it remains the
beans.


STEP 7: Add the beans to the pepper still on
fire.


STEP 8: Wait till it’s done. And that’s how it is
done. It is best served with amala like I said
earlier. Enjoy!
This soup is my favourite so I decided to share
how to prepare it because of people who may
like it as well.

© Sirrote

http://www.hub201.com/cook-beans-stew-gbegiri

Gbegiri is one of my favourites especially with Amala.