Gbegiri (Yoruba Bean Soup)
Gbegiri is a smooth Yoruba bean soup from southwestern Nigeria, made with either white or brown beans. The beans are skinned before cooking and sieved afterward, which gives a silky texture with no grit. A base of palm oil, blended peppers and fermented locust bean adds heat and a deep savory note. Serve it with amala, eba, fufu, or rice or maize tuwo.
Instructions
Soak the beans in water for about 15 minutes, until the skins have loosened.
Rub the skins off the soaked beans and wash the beans repeatedly in fresh water until the skins are gone.
Put the skinned beans in a pot with the chopped onion and cover with water. Simmer for about 2 hours, until the beans are soft enough to mash.
Mash the beans and pass them through a sieve to catch any pieces that did not break down. Set the smooth puree aside.
Blend the peppers and onions together into a paste.
Heat the palm oil in a pot, then add the blended pepper mixture to the hot oil.
Stir in salt, the fermented locust beans and the seasoning. Cook over medium heat for about 20 minutes.
Tilt the sieved bean puree and pour off any watery liquid sitting on top. Stir the puree into the pepper mixture.
Cook for about 15 minutes more, then serve.
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