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.
