Gbegiri is a Nigerian traditional soup, which originated from the Southwestern parts of the country. It has a light orange color and is traditionally served with amala (yam flour swallow) or tuwo (corn or rice flour swallow); and meat or fish. Gbegiri soup is similar to the Obo egwa soup of the Igala tribe, so much that they are sometimes mistaken for the other. However, both soups are different.

As a bean soup, Gbegiri is made traditionally using brown or blacked eyed beans. The beans are processed in a somewhat similar way like when making Akara and moi moi.

 However, the time and stress it takes to process beans have made beans flour a more preferable option today.

Gbegiri soup is not a soup you spend a lot of money to prepare. You only need 6 ingredients and the quantity to get depends on the quantity of soup you want to make.

Ingredients needed

• Beans flour 
• Palm oil 
• Crayfish
• Seasoning cubes 
• Pepper and salt 
• Smoked fish

Cooking procedure

• Place your cooking pot on your stove or gas and set the heat to medium 
• Add you palm oil and wait for it to heat up 
• As it heats up, as your beans flour already mixed in water. If not already mixed, you can simply add your beans flour into the pot and then pour water. Stir thoroughly 
• Add the rest of the ingredients – pepper, seasoning, salt, crayfish, and smoked fish. Add more water if necessary and stir thoroughly 
• Cover the pot and set the heat to low 
• Allow the pot to cook for approximately 5 minutes. At this point, the oil should be well mixed with the rest of the ingredients. 
• As you wait for the 5 minutes, stir the pot consistently so your soup doesn’t burn
• You can take the pot down as your Gbegiri with beans flour is ready. Don’t overcook the soup or else it will become too thick

Note: You can enjoy your Gbegiri soup using Amala or fufu. Also, Gbegiri is usually served along with ewedu soup.