Authentic Nigerian Gbegiri Soup Recipe

Ingredients

  • 2 cups of Black-Eyed Peas (previously soaked overnight)
  • 2 cups of Chicken or Beef Broth
  • 1 cup of Palm Oil
  • 1 large Onion, chopped
  • 2 Scotch Bonnet Peppers, finely chopped
  • 1 tablespoon of Crayfish powder (optional)
  • 2 Maggi Cubes (or any other bouillon cubes)
  • Salt to taste
  • Assorted Meat and Fish: beef, dried fish, stockfish
  • Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)

Steps and instructions

  1. Soak the beans in cold water overnight. Drain and rinse the beans the next day.
  2. Put the beans in a large pot, cover with enough water and bring to a boil. Cook until the beans are soft and the skin is tender enough to peel off. You can also use a pressure cooker to speed up the process.
  3. Peel off the skin of the beans. You can do this by rubbing the beans between your palms or using a blender to pulse the beans a couple of times.
  4. Mash the beans to a smooth paste. Use a blender or food processor for this process. Add a little water if necessary to make blending easier.
  5. Put the smooth bean paste into a pot. Add the beef or chicken broth and stir continuously to prevent any lumps. Bring to a boil.
  6. Add the palm oil, chopped onions, chopped scotch bonnet peppers, crayfish powder (if using), Maggi cubes, and salt to taste. Stir well and let it simmer for about 15 minutes.
  7. While the soup is simmering, prepare the assorted meat and fish by boiling them until they are well cooked. Set aside.
  8. Add the cooked meat and fish to the soup. Stir and let it simmer for another 10 minutes.
  9. Finally, add the Nigerian pumpkin leaves or spinach to the soup. Stir well and let it simmer for another 5 minutes. Adjust the seasoning if necessary.
  10. Turn off the heat and let the soup rest for a few minutes before serving.

Tools for making

Recipe variations

  • Vegetarian/Vegan Option: Omit the meat and fish and use vegetable broth instead of chicken or beef broth. Add extra vegetables like carrots, bell peppers, or mushrooms for added flavor and texture.
  • Smoked Fish Variation: Substitute some or all of the meat with smoked fish like smoked catfish or smoked mackerel for a rich smoky flavor.
  • Coconut Milk Twist: Replace some or all of the chicken or beef broth with coconut milk to give the soup a creamy and tropical taste.
  • Ground Egusi Seeds: Add a few tablespoons of ground egusi (melon) seeds to the soup for a thicker and nuttier texture.
  • Spicy Variation: Increase the amount of scotch bonnet peppers or add other hot peppers like habanero or bird's eye chili for an extra kick of heat.
  • Herb Infusion: Add fresh herbs like basil, parsley, or scent leaves to the soup for a burst of fresh flavor.
  • Additional Protein: Include additional protein sources like cow skin (ponmo), offal (such as liver or kidney), or boiled eggs.
  • Garnish Options: Serve the soup with garnishes like chopped onions, sliced fresh tomatoes, or fried plantains for added visual appeal and taste.
  • Spice Blend Variation: Experiment with different spice blends such as curry powder, thyme, or ginger to give the soup a unique twist.
  • Using Alternative Beans: Instead of black-eyed peas, try using other beans like brown beans, honey beans, or red beans for a different flavor profile.

Recipe overview

Gbegiri is a popular Yoruba soup from Nigeria. It's made primarily from black-eyed peas, which gives it its unique taste and color. The soup is nutritionally rich, combining the protein from the black-eyed peas with vitamins from the palm oil and vegetables. Gbegiri is often served with other Nigerian stews and soups, like Ewedu soup and Obe Ata, along with a side of Amala or Eba for a complete, traditional meal. This recipe is straightforward and easy to follow, making it perfect for beginners in Nigerian cooking. The most time-consuming part of the recipe is the preparation of the black-eyed peas, which need to be soaked overnight and peeled. But this step significantly enhances the texture and flavor of the soup. The rest of the ingredients, including broth, palm oil, onions, scotch bonnet peppers, and optional crayfish powder, blend perfectly to create a rich and flavorful soup. The assortment of meat and fish add depth to the flavors, while the Nigerian pumpkin leaves or spinach provide a touch of freshness. Overall, expect a hearty and satisfying soup that's deliciously fragrant, mildly spicy, and imbued with the wholesome goodness of black-eyed peas. Perfect for a comforting dinner on a cold evening or as a crowd-pleasing dish for gatherings and celebrations.

Common questions

  1. Can I use canned black-eyed peas instead of soaking them overnight? No, it is recommended to soak the black-eyed peas overnight to ensure they are soft and tender for making Gbegiri soup.
  2. What can I substitute for palm oil? If you cannot find palm oil, you can use a combination of vegetable oil and red palm oil as a substitute. However, the traditional flavor of Gbegiri is best achieved with the use of palm oil.
  3. Can I use other types of meat or fish? Yes, you can use any combination of meat and fish that you prefer. Assorted meat options include beef, goat meat, or even offal like cow tripe. For fish, you can use dried fish, smoked fish, or even stockfish.
  4. Can I use frozen pumpkin leaves or spinach? Yes, you can use frozen pumpkin leaves or spinach if fresh ones are not available. Just make sure to thaw them before adding to the soup.
  5. Is crayfish powder necessary for this recipe? Crayfish powder adds a distinct flavor to Gbegiri soup, but it is optional. If you don't have crayfish powder, the soup will still taste delicious without it.
  6. How spicy is Gbegiri soup? The spiciness of Gbegiri soup can be adjusted according to your preference. The recipe calls for Scotch bonnet peppers, which are quite hot. If you prefer a milder version, you can reduce the amount of peppers used or remove the seeds before chopping.

Serving dishes and utensils

  • Large Pot - Used for boiling the beans and cooking the soup.
  • Blender or Food Processor - Used to mash the beans into a smooth paste and blend the soup ingredients.
  • Knife - For chopping the onions and scotch bonnet peppers.
  • Cutting Board - Used as a surface for chopping ingredients.
  • Spoons - For stirring the soup while cooking.
  • Bowls - Used for soaking and rinsing the beans, as well as serving the soup.
  • Measuring Cups - Used to measure the quantity of ingredients accurately.
  • Stockpot - Used to boil the assorted meat and fish.
  • Serving Ladle - For serving the soup into bowls or plates.

Origin stories

Gbegiri is a delicious soup native to the Yoruba people of West Africa, particularly in Nigeria. The soup is made primarily with beans, which plays a significant role in Yoruba mythology. According to legends, beans were one of the elements the Yoruba god of agriculture and fertility, Orishala, used in creating the first human. This soup, like many African dishes, is steeped not just in spices and flavors but also in rich cultural history and mythology. It is often enjoyed with other Yoruba staples like Ewedu (jute leaves soup) and Amala (yam flour) or simply savored with bread, a testament to its versatility.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.