Prepare this soup for anybody from Ibadan and they will love you. It may be quite a process but it is delicious and that more than makes up for the effort put in. The popular way to have gbegiri is with amala and ewedu. Here’s what you need.
- 1 cup beans
- 2 pcs onions
- 3 pcs tatase (bell pepper)
- 3 pcs rodo
- 1 tbsp ground crayfish
- 5 tbsps palm oil
- 3 pcs stock cube
- 1 teaspoon salt
- 500 grams chicken thighs
- 1 teaspoon garlic powder
- Clean the chicken and put in a pot. Add in seasoning cube, garlic powder, ½ diced onion and some water. Allow to cook for about 15 minutes then turn off the heat and pour the stock into a bowl. Set aside. You certainly can use any other meat or fish in place of chicken.
- Soak the beans in water, peel and separate the chaff. Put a pot over medium heat, add in the peeled beans and water to cover it. Allow to cook until very tender so it mashes very easily.
- You may need to add in more water as it cooks but make sure the water is always the same level with the beans, not too much or too little.
- Using a masher, start to mash the beans. Alternatively, for a smoother consistency use a blender. Pour the contents into a bowl then set aside.
- Blend the peppers, ½ onion and crayfish.
- Put a pot over medium heat and allow the palm oil heat up. Pour in ½ onion (chopped). Allow to fry for about 3 minutes. Add in the blended pepper and stock. Allow to fry until the pepper thickens.
- Pour in the beans puree and stir. Cook for 5 minutes and then check if the oil has started blending in with the ingredients. Also check that there is enough seasoning, if not add to taste. Leave to continue cooking, remember to stir every now and then to prevent it from burning.
- Cook until the mixture is well incorporated and you achieve a light yellow colour all round, no palm oil floating at the edges. Add in the chicken (whole or shredded) sometime before the soup is fully done, depending on how soft you want it.
Serve with amala and stew. You can also have it with ewedu just like they do in Ibadan.
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