HOW TO PREPARE AFRICAN GBEGIRI SOUP

INGREDIENTS:-

450g white or red beans

450g fresh tomatoes

1kg /21b dry smoked puree

1/2 tablespoon of locust bean (iru)

1 medium bulb of onions (chopped)

200ml of palm oil

225g ground crayfish

300g mackerel fish

chili powder to taste

seasonings and salt to taste.

HOW TO PREPARE THE SOUP:-

Socked the beans for about 5-10 minutes, carefully remove the skin very well by robing and squeezing together with both hands to peal the skin off the beans. Continue robing and rinsing on till all the skin is removed and boil the clean beans for 35minutes until it's very marshy i mean soft, remove from fire and allow to cool for some seconds. You may blend the cooked beans if you want or use clean broom to mash it together.

Pour red oil on fire and bleach slightly, slice onions into the oil, pour your bean paste into the oil and heat for a minutes. Add as much water as you want to make the soup either thick or light depending on your preference. Add the rest of the ingredients, add salt and more stock. Simmer for another 20 minutes and do not cover the pot. Check if the beans has turned into a smooth paste and that the ingredients are well blended into it. If so, your gbegiri soup is ready to serve and Season to taste.

Ingredients:-

1 Onions medium size
ugwu leaves
450gm stock fish(pre-socked)
450gm dried fish panla (washed)
1kb/21b assorted meat (oxtail, tripe, ponmo, & bush-meat)
225gm whole dry prawns (clean)
290ml of palm-oil
3 pt stock of water
25g grounded pepper
magi 1 cube
cow leg
beef
locust beans
salt to taste

Wash the assorted meats thoroughly and place in a pot. Add the sliced onions, ground chillies and some stuck of water. Cook for 30 minutes. Add the washed smoked fish, ponmo and the stock fish. Cooked for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning. In another pot, heat the oil and fry the grounded seeds for 30 minutes to bring out the nutty flavor.

Gradually add the stock and wash until it draws and bubbles. Add the cooked meats, pepper and cray fish.
Dissolve the locust beans in a little stock and add to the soup. Allow to simmer for about 10 minutes, check seasoning and serve hot with pounded yam or eba or amala or fufu or semolina

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