Gbegiri soup (Beans Soup)

The almighty gbegiri soup, without which many would not touch their beloved amala!!!

I love gbegiri for its simplicity, it only requires four or five ingredients if we take out the crayfish and we have a very tasty sauce.

Growing up in Ibadan, Oyo state I was fascinated by how the mama put/bukas/eatery prepared them so tasty and keep their customer coming back... I must confess it wasn't the most popular dish in my home... But when we do eat it Mama yinka aka big mummy does put a lot of spin on it such as adding iru (locust beans ), dry fish, onion etc... Yum yum!!!! 

Ingredients 

*Beans (I used oloyin aka honey beans)

*Stock cubes

*Palm oil

*Dry peppers

*Crayfish 

*Water

Step 1. Start by picking the beans(to remove stones and dirts) wash then pour into a pot with clean water. Place on the cooker, cook until very very soft... Ensuring to keep eyes on it, while continuously topping it up with water... 

 

Step 2. Check to make sure the beans has softened 

Step 3. Pour the beans, through a seive 

Step 4. Using the back of a spoon, press out the beans until all the juices come through 

Step 5.... U can either discard or use leftover peels (you can add pepper, stock and Palm oil to the peels, then eat as normal) 

Step 6. Pour the extract into a clean pot

Step 7. Add in the palm oil, crayfish , stock cube and peppers... 

Step 8. Stir and allow to cook/boil... Taste for seasoning if required add more 

Step 9. It should look like this after 3-4mins on low heat 

I accompanied my with hot amala, fish stew and cooked jetu leaves (ewedu)

Egg Egusi Soup

Dare I say Egusi soup is Nigeria's number 1 soup? It really cuts across the country with various ethnic groups making theirs unique from the other. Of course it goes beyond Nigeria to other parts of Sub-Saharan Africa with variants in preparation as well. Today we shall be cooking with another method. This method uses eggs to create and bind the egusi lumps in the sauce. Its really tasty and if you weren't there when it was prepared you wouldn't have a clue that eggs were used.

INGREDIENTS

Dry ground egusi

Bell pepper (Tatashe)

Onions

Scotch Bonnet peppers (ata rodo)

1 raw egg

dried Shrimp

vegetable or palm oil

ground crayfish

Assorted meat

Iru

Bitterleaf (washed)

Stock cubes

METHOD

Mold your lumps and set aside. This is done by mixing in the egusi with the raw eggs by hand. Then use your hand to further mold into small lumps.

Blend your peppers with onions and fry in heated oil.

After 7mins add in the smoke prawns (always wash to remove dirts and sands)

Next the locust beans (iru), cray fish and stock cubes...

Then the washed smoked turkey.. Stir and cover with a lid, allowing to cook for 2mins

After 2mins, add in the melons.. (If you find the peppers too thick at this point, just add in little water).

Stir gently , then cover to cook for 6-8mins.. Now taste for enough stock or salt

Next add in the washed bitter leaves 

Stir, allowing to simmer for few mins, the oil used should at this point settled at the top.

Serve with any swallow (eba, pounded yam, semovita, even rice etc).. I prefare mine with COLD EBA

Moveover Ofada stew....... Boyfriend Snatcher Sauce has arrived!!!!!!

Don't laugh at the name yet :)
This sauce is a guaranteed pleaser of all those who taste it.
Its unique, tasty, rich and every spoonful is loaded with proteinous goodness that does something wonderful to the senses.
If you want to give that special someone a lovely food treat, look no further!!!


INGREDIENTS
Tomatoes, chopped
Bell Peppers, chopped
Onions, chopped
Scotch Bonnet pepper (ata rodo), chopped
Spring Onions, chopped
Half a cup of chopped spinach or any green leafy veggie*
Ground crayfish
De-boned mackerel, flaked
Cooked Mixed Meats
Stock cubes
Fresh prawns or shrimp*
Iru (Locust beans)
Palm Oil


*You just need a little of the green leaves for color so as not to overwhelm the sauce.
*Dried prawns can also be used

METHOD

Heat up your palm oil. You don't need to bleach it or let it burn for too long.

Begin adding your chopped veggies except the spinach. Stir and fry for about 10 minutes to reduce the water especially if you use a lot of tomatoes.

When almost completely fried, add the iru, stock cube and crayfish.

Add your chopped meats.

Add the mackerel and fresh prawns

Stir it all

Allow to simmer for about 5 mins.

The spinach goes in last in order to retain some crunch and nutritional goodness. Taste for salt, simmer for 5 more minutes and its ready.



This is one sauce you want to try. Its perfect when served with rice.