I recently went to a Yoruba wedding, and the majority of the guests wanted to eat Abula. Abula is the combination of Amala, Gbegiri soup, and Ewedu soup. It’s a meal that is indigenous to my mom’s people, she is from Oyo state, Nigeria, so I understood why the guests were expecting it at the party because it is very delicious.
A lot of people think Gbegiri is hard to make, but it isn’t. It is made from Pureed beans and has a slightly watery texture. It is usually cooked plain and served with ewedu and buka stew, which is where the meat and assorted offal comes from. The traditional meal accompaniment for this soup is amala although you can also take it with any “swallow” of choice.
How to make Gbegiri soup
• Prep time: 15 mins
• Cook time:45 mins
• Total time:1 hour
• Region: Western Nigeria
• Misc: Serve hot
Things you’d need
• Ijabe (Traditional broom whisk) Or Blender
• 1 cup Honey beans
• 1 cooking spoon palm oil
• 3 Ata Rodo”Scotch bonnet/Habanero Pepper”(You can also use cayenne pepper) – Ground
• 1 tsp. Akaun “Ground Potash”- Optional (to soften the beans)
• Iru “Locust beans” – Optional
• 1 Seasoning cube
• Salt to taste
Step 1: Place the beans in a bowl and wash with your hands to remove the skin.
Step 2: In a medium sized pot, cook the peeled beans in water with potash till soft. The beans can be cooked without potash although it will take longer time but it’s definitely healthier. Using the ijabe broom, mash the beans in the pot (make sure there’s water in it) just like it’s done when making ewedu. Alternatively, you can use the blender for this. Simply leave the beans to cool down a little before placing in a blender and grinding till smooth.
Step 3: Once you’ve gotten a smooth paste either from the blender/broom, place back on low heat, add the seasoning cube, ground pepper, palm oil, salt to taste and then stir. Gbegiri soup is a slightly watery soup so you’d have to add some more water to loosen it up and reduce the thickness.
Step 4: Add the locust beans (If you’re using) and Leave to simmer on low heat for about 7 mins. Turn off the burner and serve hot alongside ewedu, buka stew, and amala.
Gbegiri thickens once it starts to cool down. To loosen it up, a little water can be added when warming