Cookbook:Gbegiri (Yoruba Bean Soup)

Gbegiri is a bean soup common among the Yoruba people of Nigeria. Either white or brown beans can be used.

Ingredients

 * Dried beans (either white or brown)
 * Tatase (red bell peppers)
 * Rodo (scotch bonnet chiles)
 * Shombo (cayenne pepper)
 * Alubosa (onions), chopped
 * 250 ml palm oil
 * Fermented locust bean
 * Seasoning cubes

Procedure

 * 1) Soak the beans in water for about 15 minutes to loosen the skin.
 * 2) Remove the skins from the soaked beans, and wash continuously.
 * 3) Put the skinned and washed beans into a pot along with the chopped onion. Cover with water, and simmer for 2 hours until the beans are softened and mashed.
 * 4) Pass beans through a sieve to strain out any bean that is not completely mashed. Set aside.
 * 5) Blend the peppers and onions together.
 * 6) Heat palm oil in a pot. Add blended pepper mixture to the hot oil.
 * 7) Stir in salt, fermented locust beans, and seasonings. Let cook over medium heat for about 20 minutes.
 * 8) Gently pour out any excess watery portion on top of the sieved mashed beans. Add the mashed beans into the pepper mixture.
 * 9) Cook for about 15 minutes. Serve.

Notes, tips, and variations

 * Gbegiri soup can be eaten with any food that can be swallowed in morsels like amala, eba, fufu, etc. It can also be eaten with either rice or maize tuwo.