Gbegiri — black-eyed pea soup
A smooth soup of peeled beans with red palm oil and dried crayfish.
Active time35 min
Cooking1 h 15 min
Total1 h 45 minResting : 15 min
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Ingredients
- 1 onion
- 4 cups of water
- 2 tbsp ground dried crayfish
- 1 tbsp fermented locust beans (iru) — optional
- 1 and a half cups of dried black-eyed peas
- 2 tbsp red palm oil
- 1 pinch of salt — optional
- 1 stock cube
Preparation
Sort and rinse the beans. Cover with soaking water and leave for 15 min. Drain, rub between your palms to loosen the skins and rinse away the floating skins. Discard this process water.
1 and a half cups of dried black-eyed peas- mixing bowl
- colander
Peel and chop the onion. Put it in a saucepan with the peeled beans and measured water. Bring to the boil, then simmer for about 60 min, until the beans crush easily. Watch the pot to prevent sticking.
1 onion4 cups of water- knife
- chopping board
- saucepan
- spoon
Off the heat, blend the beans in their liquid with a hand blender until smooth. Stir in the palm oil, crayfish, crumbled stock cube and, if using, the locust beans and salt. Simmer for 5 min over low heat, stirring, until creamy. Serve hot.
2 tbsp ground dried crayfish1 tbsp fermented locust beans (iru) — optional2 tbsp red palm oil1 pinch of salt — optional1 stock cube- saucepan
- hand blender
- spoon
Allergens
- Celery
- Crustaceans