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Tuesday, 18 August 2015
Do you want to learn how to make gbegiri soup ? Read how...
Ingredients for making gbegiri soup
2 cups Beans (white or brown)
Onions (2 balls)
Seasoning (knorr cube, salt etc)
Soak the beans in a bowl with water for about 20 minutes, wash and sieve out the back (leaving the white split cotyledons), then pour into a pot and start cooking with just water and about half teaspoon of powdered potash, the potash act as a catalyst, most people use potash to hasten the cooking process while others avoid it for health or personal reasons
Cook for twenty to fifty minutes until it is very soft and ready for mashing. After that use a short strong neat broom to mash it till soft (there is often a broom kept for this purpose, the same that is used for ewedu soup). The reason for this is just to ground the already cooked beans to a seedless soft pudding.
There are different methods to making Yoruba foods, the gbegiri soup is not an exception. Some Yoruba uses a strong spoon and a plastic sifter for this purpose. They achieve the same end by pressing the soft seeds against the sieve with a spoon, it is that simple for most Yoruba foods. Set the mashed
beans apart in a clean bowl.
At this point most people just transfer into a pot then add the onions, seasoning (knorr cube optional), pepper, salt, palm oil and allow it to steam for 10 minutes then a delicious pot of gbegiri soup is made, or you can follow step 3B
After following step 2 to a T, set your cooking pot on the burner, use about 10 to 15cl of palm oil, allow to heat then add sliced onions, mashed beans, pepper, other seasoning of choice (a cube knorr of maggi), iru (locust bean), salt to taste, allow to cook for five minutes and you just made a delicious pot of gbegiri soup, one of my favorite Yoruba soup
You can serve gbegiri with amala, fufu or eba.