Authentic Nigerian Gbegiri Soup Recipe – A Delicious Yoruba Bean Soup

Introduction to Gbegiri Soup

Gbegiri soup is a classic Nigerian dish, particularly popular among the Yoruba people of southwestern Nigeria. This smooth, delicious soup is made from peeled beans and is often paired with ewedu soup and amala to create a mouthwatering combination. If you’ve ever wondered how to make Gbegiri soup just like the locals do, this guide will take you through the step-by-step process to achieve a rich, authentic taste.

Whether you’re a Nigerian food enthusiast or a newcomer to West African cuisine, this recipe will help you recreate one of Nigeria’s most beloved traditional dishes. Let’s dive into the process of making a perfect pot of Gbegiri soup!

Ingredients for Nigerian Gbegiri Soup

To make a delicious pot of Gbegiri soup, you’ll need the following ingredients:

1 cup black-eyed beans or brown beans
2 tablespoons palm oil
1 tablespoon ground crayfish
1 teaspoon ground dried pepper (cayenne or chili powder)
1 tablespoon locust beans (iru) – optional but recommended for an authentic taste
1 bouillon cube (Maggi or Knorr)
Salt to taste
Water (as needed)

Optional Ingredients:

Smoked fish or meat (such as goat meat or beef)
Stock from boiled meat for extra flavor

Step-by-Step Preparation of Gbegiri Soup

Step 1: Peel and Cook the Beans

Start by removing the skin from the beans. You can do this by soaking the beans in water for about 10 minutes, then rubbing them between your hands to loosen the skin. Rinse several times until the skins are completely removed.
Once peeled, boil the beans in enough water for about 30–40 minutes or until they become very soft. If you have a pressure cooker, this process will take about 15 minutes.
Drain excess water but leave some behind to help with blending.

Step 2: Blend the Cooked Beans

Once the beans are soft, blend them into a smooth puree using a blender or a wooden spoon. Add some warm water to get a light, creamy consistency.

Step 3: Cooking the Soup

Pour the blended beans into a pot and place it on low-medium heat.
Stir continuously to avoid lumps forming.
Add palm oil, ground crayfish, dried pepper, locust beans (iru), and a bouillon cube. Stir well to combine.
If you’re using meat or fish, add them at this stage along with some meat stock for extra richness.
Let the soup simmer for 10–15 minutes, stirring occasionally to prevent burning.
Adjust seasoning by adding salt to taste.

Step 4: Serve and Enjoy!

Once the soup reaches a smooth, velvety consistency, remove it from heat.
Serve hot with amala, pounded yam, or rice. For a complete Yoruba experience, pair it with ewedu soup and a side of protein like beef, goat meat, or fish.

Tips for Making the Best Gbegiri Soup

Use peeled beans: The key to a smooth and creamy texture is ensuring your beans are well-peeled before cooking.
Don’t skip the palm oil: It enhances the flavor and gives the soup its signature yellowish-orange color.
Blend thoroughly: If the beans are not blended well, the soup may turn out lumpy.
Use iru (locust beans): It adds an authentic, rich umami taste to the soup.
Simmer well: Allowing the soup to cook properly helps bring out all the flavors.

Why Gbegiri Soup is So Popular

Gbegiri soup is loved for its smooth texture, rich taste, and comforting qualities. It’s a staple at Yoruba celebrations, local restaurants (buka joints), and homes across southwestern Nigeria. The combination of Gbegiri, ewedu, and amala is often referred to as the “Abula” combo – a must-try for lovers of Nigerian food.

Nutritional Benefits of Gbegiri Soup

Not only is Gbegiri soup delicious, but it is also packed with nutrients:

High in protein: Beans are an excellent source of plant-based protein, making this dish a great option for vegetarians.
Rich in fiber: Helps with digestion and keeps you full for longer.
Packed with vitamins and minerals: The ingredients used in Gbegiri soup, such as crayfish and locust beans, provide essential nutrients like calcium, iron, and B vitamins.

Frequently Asked Questions (FAQs)

1. Can I make Gbegiri without palm oil?

Yes, but palm oil adds to the authentic taste and color of the soup. If you must avoid it, substitute with vegetable oil, though the taste will differ.

2. What can I eat with Gbegiri soup?

Traditionally, Gbegiri is served with amala and ewedu soup, but it can also be paired with rice or fufu.

3. How long does Gbegiri soup last?

When stored in an airtight container, Gbegiri soup can last up to 3 days in the refrigerator or 2 months in the freezer.

4. Can I use canned beans for Gbegiri soup?

While fresh beans are recommended, you can use canned beans to save time. Just ensure they are properly blended to achieve the right consistency.

Nigerian Gbegiri Soup