Gbegiri Soup

Ingredients

• Black-eyed beans (2 cups, thoroughly washed)
• Water (6 cups (for cooking beans) + extra (for soup consistency))
• Salt (to taste)
• Seasoning cubes (2-3 (adjust based on preference))
• Dry fish (1 cup, cleaned and cut into pieces)
• Stockfish (1 cup, soaked and cut into pieces)
• Crayfish (2 tablespoons, ground)
• Fresh pepper (1-2, finely chopped (adjust for spice level))
• Onion (1 medium, chopped)
• Palm oil (1/2 cup)

Instructions

1. In a large pot, add the washed black-eyed beans and enough water to cover them. Cook over medium heat until the beans are soft and tender, about 30-40 minutes.
2. Once cooked, drain the beans and allow them to cool slightly. Blend the beans into a smooth paste using a blender or food processor, adding a bit of water if necessary to achieve a smooth consistency.
3. In a clean pot, heat the palm oil over medium heat until it begins to shimmer. Be careful not to overheat and smoke the oil.
4. Add the chopped onions to the pot and sauté until they become translucent and fragrant, about 3-4 minutes.
5. Stir in the chopped fresh pepper, cooking for an additional 2 minutes to enhance the flavor.
6. Pour the blended bean paste into the pot, stirring well to combine it with the palm oil, onions, and pepper mixture.
7. Add the ground crayfish, stockfish, dry fish, seasoning cubes, and salt. Mix thoroughly to combine all the ingredients.
8. Gradually pour in the water, adjusting the amount based on your desired soup consistency. Bring the soup to a boil.
9. Reduce the heat to low and allow the soup to simmer for about 45 minutes, stirring occasionally to prevent sticking.
10. Taste and adjust the seasoning with additional salt or seasoning cubes as necessary.
11. Serve the Gbegiri soup hot with your choice of Nigerian accompaniments like pounded yam, eba, or rice.