Gbegiri I Recipe - Authentic Niger Cuisine

Gbegiri I

Gbegiri I Recipe - Authentic Niger Cuisine
Region / culture: Niger | Preparation time: 20 minutes | Cooking time: 55 minutes | Servings: 6


Gbegiri I
Gbegiri I

Gbegiri is a traditional Nigerian bean stew that is popular in the Yoruba cuisine. It is a delicious and nutritious dish that is often served alongside other Nigerian dishes such as Ewedu and Amala.


Gbegiri has been a staple in Nigerian cuisine for centuries, with its origins dating back to the Yoruba tribe in Nigeria. It is traditionally made with peeled beans, smoked fish, palm oil, and a blend of spices and seasonings.


How to prepare

  1. To skin beans: Soak the beans for 20 minutes.
  2. Rub and squeeze the beans together with both hands to peel off the skin.
  3. Continue rubbing and rinsing the beans until all the skin is removed.
  4. Boil the skinned beans for 35 minutes until they are soft and almost cooked.
  5. Add the remaining ingredients and more stock.
  6. Simmer for another 20 minutes, ensuring that the beans have turned into a smooth paste and that the ingredients are well blended into it.
  7. Season to taste.


  • You can add vegetables such as spinach or kale to the stew for added nutrition.
  • You can substitute smoked fish with smoked turkey or chicken for a different flavor.

Cooking Tips & Tricks

Soaking the beans before cooking helps to soften them and reduce cooking time.

- Rubbing and squeezing the beans to remove the skin is a crucial step in preparing Gbegiri.

- Adding iru (locust bean) enhances the flavor of the stew.

- Simmering the stew for an extended period helps to blend the flavors and create a smooth paste.

Serving Suggestions

Gbegiri is traditionally served with Ewedu (jute leaf soup) and Amala (yam flour paste) for a complete Nigerian meal.

Cooking Techniques

Boiling the beans until soft and blending them into a smooth paste is key to making a delicious Gbegiri stew.

Ingredient Substitutions

If you cannot find iru (locust bean), you can substitute it with fermented locust bean paste or omit it altogether.

Make Ahead Tips

Gbegiri can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve Gbegiri in a bowl with a dollop of palm oil on top for a traditional presentation.

Pairing Recommendations

Gbegiri pairs well with Nigerian dishes such as Ewedu, Amala, and Fried Plantains.

Storage and Reheating Instructions

Store leftover Gbegiri in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Gbegiri contains approximately 300 calories.


Each serving of Gbegiri contains approximately 30g of carbohydrates.


Each serving of Gbegiri contains approximately 15g of fats.


Each serving of Gbegiri contains approximately 20g of proteins.

Vitamins and minerals

Gbegiri is rich in vitamins and minerals such as Vitamin A, Vitamin C, Iron, and Calcium.


Gbegiri contains fish and may not be suitable for individuals with fish allergies.


Gbegiri is a nutritious dish that is rich in proteins, vitamins, and minerals. It is a healthy option for a balanced diet.


Gbegiri is a delicious and nutritious Nigerian bean stew that is rich in proteins, vitamins, and minerals. It is a traditional dish that is easy to make and perfect for a hearty meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Gbegiri. It was a warm summer day, and I was visiting my friend Fatima, who had recently returned from a trip to Nigeria. As we sat in her cozy kitchen sipping on some hibiscus tea, she pulled out a worn, yellowed piece of paper from a recipe book that had been passed down through her family for generations.

"This is my grandmother's recipe for Gbegiri," Fatima said with a smile. "It's a traditional Nigerian soup made with black-eyed peas and spices. Would you like to learn how to make it?"

I nodded eagerly, intrigued by the exotic ingredients and the rich history behind the dish. Fatima began to explain the process, her hands moving deftly as she measured out the ingredients and combined them in a pot.

"First, we soak the black-eyed peas overnight to soften them," she said. "Then we boil them until they are tender, before blending them into a smooth puree. We add in some onions, tomatoes, and peppers for flavor, along with a blend of spices like ginger, garlic, and turmeric."

As the soup simmered on the stove, filling the kitchen with a tantalizing aroma, Fatima shared stories of her childhood in Nigeria and the special occasions when Gbegiri was served. She spoke of family gatherings and festive celebrations, where the soup was always the centerpiece of the meal, bringing loved ones together around the table.

As we sat down to enjoy our steaming bowls of Gbegiri, I marveled at the complex flavors and the comforting warmth of the dish. The creamy texture of the black-eyed peas combined perfectly with the tangy tomatoes and the fiery heat of the spices, creating a symphony of taste that danced on my tongue.

From that day on, Gbegiri became a staple in my own kitchen, a dish that I would prepare with love and care for my family and friends. I experimented with different variations, adding in my own twist on the traditional recipe by incorporating ingredients like pumpkin and coconut milk for a unique and modern twist.

Over the years, I shared the recipe for Gbegiri with countless others, passing on the knowledge and tradition that had been entrusted to me by Fatima. I taught my grandchildren how to make the soup, guiding their hands as they learned to chop the vegetables and stir the pot with a practiced touch.

As the years passed, my love for cooking only deepened, and I continued to seek out new recipes and culinary adventures. But no matter how many dishes I tried my hand at, Gbegiri remained a constant presence in my repertoire, a reminder of the bond that I shared with Fatima and the rich tapestry of flavors and memories that the soup evoked.

And so, as I sit here now, reflecting on the journey that brought me to this moment, I am filled with gratitude for the gift of Gbegiri and the joy that it has brought into my life. It is a dish that transcends time and space, connecting me to my heritage and the people who have shaped me into the cook that I am today.

So, if you ever find yourself craving a taste of something truly special, I urge you to try your hand at making Gbegiri. Let the aromas of the spices and the whispers of history guide your hands as you prepare the soup, and may it bring you as much happiness and fulfillment as it has brought me. Bon app├ętit!


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