Gbegiri has been a staple in Yoruba cuisine for generations, evoking a sense of warmth, comfort, and community. Today, we’d be highlighting 10 facts about Gbegiri that you probably don’t know about.
Bean-Based Delight: Gbegiri is made from peeled beans, usually black-eyed peas or brown beans, which are cooked until soft and then blended into a smooth, creamy soup.
Key Ingredient in Amala: Gbegiri is often paired with Amala, a popular Nigerian swallow made from yam flour. The combination of Amala, Gbegiri, and Ewedu (a jute leaf soup) is a beloved trio known as “Abula.”
Rich in Protein: Since Gbegiri is made from beans, it’s naturally high in protein, making it a nutritious dish, especially for those looking to incorporate more plant-based protein into their diet.
Color and Texture: The soup has a distinct yellowish-orange color due to the beans and palm oil. Its texture is smooth and velvety, which makes it a comforting dish.
Simple Ingredients, Big Flavor: Despite its simple ingredient list—beans, onions, palm oil, and seasonings—Gbegiri has a rich and savory flavor that makes it a favorite in Nigerian cuisine.
Labor-Intensive Preparation: Traditional preparation of Gbegiri can be labor-intensive, particularly the peeling of the beans, which requires soaking and hand-skinning the beans before cooking.
A Soup with History: Gbegiri has deep roots in Yoruba culture and is often associated with communal and festive gatherings, where it’s served as part of a larger meal.
Variations Across Nigeria: While Gbegiri is most popular among the Yoruba, variations of the soup exist across Nigeria, each with slight differences in preparation and flavoring depending on regional tastes.
Used in Special Occasions: In some parts of Nigeria, Gbegiri is prepared for special occasions, such as weddings or during traditional ceremonies, signifying its cultural importance.
Pairing with Meat and Fish: Gbegiri is commonly served with assorted meats or fish, adding depth to the soup. The meats are often stewed in a spicy tomato-based sauce that complements the mildness of the Gbegiri.
Will you be trying Gbegiri? Let us know in the comment.