GBEGIRI AND EWEDU (Beans soup)

Ingredients:

Beans

Beef

Mackerel fish

Seasoning (ordinary knorr cube)

Scotch bonnet (Rodo)

Onions large

Bell pepper (Tatashe)

Palm oil

Water

Salt to taste


Soak the beans in water and peel till all the skin is completely removed. Rinse well and boil with small onions in hot boiling water for 40min or till tender and completely soft set aside to cool down.

Meanwhile add the beans to the blender (must be cool completely) with the scotch bonnet,bell pepper,onions add 1cup of water add more if need be add the mix to saucepan then add palm oil,the mackerel fish,beef and any meat you desired. Let boil for 10-15min add seasoning taste for salt.

Ewedu: (jute leave/molokhia)
From frozen :put a little water in saucepan then add the ewedu to the water (add iru locust beans if desired)leave to boil for 5min, be careful as it can boil over (do not cover) add salt to taste.

Serve with very hot amala black or white.

Amala lafun (Cassava flour)
Boil water in saucepan when fully boiled remove the water from the cooker and add the cassava flour (lafun) mix properly to avoid lump. Serve with gbegiri and stew with ewedu. Yummy (lick mouth)

Note:1 You can blend crayfish with it if you desire.
2.I like to serve my gbegiri with stew therefore I reduce the meat in the gbegiri and put more in the stew. I only put meat in the stew but it also freely accommodate ponmo (cow skin),saki onigba awe(tripe) any offal of choice...Can you perceive the aroma. This finger licking humm tasty.

served with wheat flour.

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