Preparation for Gbegiri soup

Ingredients for Gbegiri Soup

• 150g Black Eyed or Brown Beans
• 1 small smoked Mackerel/Titus
• 1 tablespoon ground crayfish
• 1 big stock cube
• 1 cooking spoon palm oil
• Pepper and salt (to taste)

Procedure

• Make sure you have beef/chicken stew ready, the beef for the soup is taken from the stew.
• Remove beans coat, soak for three hours. This would ease cooking of beans and prevent you from using potash to cook the beans.
• If you are using dried and peeled beans, you might have to soak overnight.
• Pound your pepper and grind crayfish.
• Pour the soaked beans into a pot, put water to cover the beans and cook with medium heat.
• While the beans is cooking, prepare the Ewedu soup which is used to eat the Gbegiri soup.
• Cook the beans to you can mash it with your fingers. This would take about an hour.
• Ensure to top the water during the interval of one hour. Make sure the water is on the same level with the beans.
• Mash or grind the very soft beans with a potato masher or a kitchen blender.
• Turn your smooth mashed beans into a pot and add your smoked fish, stock cube, pepper, salt, and the palm oil.
• Cover the pot and cook with medium heat till the oil blends with the other ingredients.
• That is when  the oil changes from red to yellow.
• Stir in intervals to avoid burning and your "Gbegiri" is done.

The meal is served with Ewedu soup and the meat is gotten from the beef/chicken stew...the dish is served with Amala or any Fufu dish of your choice.