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Gbegiri Soup – with Unpeeled Beans


  • 1 cup brown beans (oloyin or Drum)
  • 1/4 cup palm oil (about 1 cooking spoon)
  • 1 heaped tablespoon Iru (Locust Beans)
  • Handful dried de-boned Sawa Fish (or any firm fish)
  • 1 teaspoon dried pepper (ata-gigun)
  • 1-2 cubes maggi
  • Salt to taste


  • Soak the fish in boiling water, cover until softened
    • alternatively, boil fish till soft
  • Combine the beans with 3 cups of water, cook on low-medium heat until beans in extremely soft (about 1.5 – 2 hours)
    • Slow cooker Method: Combine fish, beans and 4 cups water in a slow cooker. Set to high for 8 hours (overnight). remove fish to continue

gbegiri-unpeeled beans



  • Add cooked beans to a blender and puree to a smooth paste
    • alternatively, mash the beans with a wooden spoon or use a mashing broom (ijabe)
  • Pour the pureed beans into a pan, add in all left over ingredients. Combine and adjust for water based on desired thickness
    • Iru (locust beans) can be blended with the beans if prefered
  • Simmer for 10 more minutes on low-medium heat

gbegiri-miyan-wake-hausa-food-nigeriaServe and Enjoy.


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