Gbegiri is a smooth, creamy Yoruba bean soup made from peeled brown or honey beans. It is traditionally served with amala, ewedu, red pepper stew, and assorted meat — a combination known as abula.
This recipe shows you how to make rich, lump-free gbegiri at home.
What Is Gbegiri?
Gbegiri is a thick, creamy soup made by boiling peeled beans until very soft, then mashing or blending them with palm oil, ground pepper, crayfish, and seasoning.
Ingredients
- 2 cups peeled brown beans (or honey beans)
- 3 tablespoons palm oil
- 1 tablespoon ground crayfish
- 1 teaspoon ground dried pepper (or to taste)
- 1 seasoning cube
- Salt to taste
- 4 cups water (more as needed)
How to Make Gbegiri
Step 1: Soak the peeled beans for 10 minutes, then rinse well.
Step 2: Boil the beans with enough water until very soft, about 45 to 60 minutes.
Step 3: Mash the beans with a wooden spoon (ijabe) or blend until smooth.
Step 4: Return the smooth paste to the pot. Add palm oil, crayfish, pepper, seasoning cube, and salt.
Step 5: Simmer for 10 minutes, stirring often, until thick and creamy.
Tips
- Use peeled beans for the smoothest texture.
- Cook the beans until very soft before mashing.
- Add a little hot water if the soup becomes too thick.
- Do not skip the palm oil — it gives gbegiri its signature color and flavor.
What to Serve With Gbegiri
- Amala
- Ewedu soup
- Red pepper stew
- Pounded yam
- Eba
- Assorted meat
Gbegiri is creamy, comforting, and full of Yoruba flavor. Serve it alongside amala and ewedu for the classic abula experience.