Gbegiri
(Bean Stew) Recipe
Origin: Nigeria Period: Traditional
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Ingredients:
450g white or red beans
6 fresh habanero chillies (liquidized)
2 medium onions (liquidized)
450g fresh tomatoes (liquidized)
1kg dry smoked fish (omit for the vegetarian version)
3 tbsp tomato purée
30g iru (this is a condiment made by fermenting locust beans (carob) — omit if not available)
200ml palm oil
2l stock
225g ground crayfish (omit for the vegetarian version)
salt to taste
Gbegiri
(Bean Stew) Preparation:
Method:Begin by skinning the beans. Soak for 20 minutes in warm water then rub and squeeze them together with both hands to peel the skins from the beans. Continue rubbing and rinsing under cold water until the skins have been removed. Boiled the skinned beans for 35 minutes in just enough stock to cover them completely until they are soft and almost cooked.
Add the remaining ingredients and the last of the stock then cover and simmer for 20 more minutes. If necessary mash the beans with a potato masher at this stage and continue cooking to ensure that the mashed beans have incorporated completely with the other ingredient.
Season to taste and serve with flat bread.
Read: Recipe Articles and Reviews
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More Nigerian recipes...
More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Seafood... More recipes using Chillies... More recipes using Beans and Pulses... More recipes for Fish...
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Other recipes with beans and fish as primary ingredients:
Palm Oil Beans
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