African Bean Soup is traditional to the Yoruba ethnic group of the country, concentrated in the southwestern part of the country. It is usually called “Gbegiri” in the native dialect and its ingredients can be found at common African food markets. The Federal Republic of Nigeria, the giant of Africa, comprises of 2 major ethnic groups and over 250 tribes.
Ingredients for African Bean Soup:
- 1 cooking spoon of West African Palm-oil
- 1large size of dried fish
- 1 medium-size Onion
- 1kg of beef
- 2 cubes of Maggi Seasoning – your choice of brand
- 2 cups of Beans, size of small tinned milk
- 2medium-sized tomatoes
- 2 pieces of a large pepper
- 2-tablespoonful of dried crayfish
- 4 medium-sized African snails
- 4 pieces or medium size of ‘Stock’ (cod) fish (dried)
- Dried pepper or ground chili pepper – to taste (depending on your choice)
- Salt – a pinch to taste
- Serve hot
- To serve 4 people
- Water – as -required
- Soak the beans in water and allow it to soften. Rub the beans hard between your palms to remove the skin. Continue this process until the skin is completely removed.
- Pour the beans into a bowl filled with water. Allow the skin to float and sieve them off. Repeat this process until all the skins are sieved. In case some beans are still wearing skins, you may want to repeat step 1 above.
- Pour the cleaned beans in a pot and cook for about 40 minutes or until the beans are soft. Add water as required. While the bean is still cooking, smash the beans to a paste and add water to prevent it from burning as you repeat this process continuously.
- Once you can smash all to paste, add every other ingredient as listed above and reduce the heat.
- Leave to cook together and guess what; your soup is ready!