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In this post I will be sharing with you how to make gbegiri and ewedu soups which is jointly known as abula. When it comes to classic dishes that makes it to the international stages from Nigeria, which is also still very much loved among the locals from buka, to restaurants, gbegiri and ewedu is one of them. The combo is not only delicious and mouthwatering but it also an emblem of the Yoruba people where it originates. No matter where you see abula in the world it is attributed to the Ibadan people of Oyo State, Nigeria.
Gbegiri is made from peeled beans that are cooked until soft and then blended into a smooth creamy consistency. While ewedu on the other hand is prepared from fresh green jute leaves which is cooked until tender and blended or whisked with cooking broom known as ijabe. This combination is complete with a well prepared buka-style stew.
Please bear with me as I will not be able to provide full images of the ingredients as I used to do. I created time to prepare the soups out of a very busy schedule, infact I had to close my shop for a few minutes to get it done. If not I may not get the chance throughout the weekend. Christmas is just few days to go and customers' orders keep rolling in. Thank you for understanding.
Step by Step
The ingredients to prepare gbegiri includes the following: beans, palm oil, onions, seasoning cubes, crayfish, salt.
Start by peeling the beans to remove the back and dirts. Then wash it severally to make sure it is clean.
Next, move the beans to a pot placed on medium heat and cook until it is very soft.
Next, allow it to cool down once it is very soft and blend into a smooth purée.
Next, pour the blended beans back to the pot and loosen it with some water. Then add some palm oil, onions, seasoning cubes, crayfish and salt. Let it cook on low heat for some minutes.
To prevent it from burning stir at intervals until all ingredients are well combined. Then take off the heat.
For the ewedu we will be preparing it with jute leaves, locust beans, seasoning cubes and salt.
Start by plucking the jute leaves from the stalks and rinse with plenty of water to wash away all dirts.
Next, in a pot add some water and allow it to boil then add the leaves. Cook the leaves until it is tender.
When the leaves is a bit cool, use a blender or cooking broom to blend or whisk the leaves into a smooth slimy texture.
Next, pour the mixture back into the pot and add your seasonings, locust beans and salt.
Allow it to simmer on low heat for some minutes before turning off the heat.
Your gbegiri and ewedu is ready.
Serve hot and enjoy with some amala.
Thanks for reading and see you in my next one.
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