Entree: Nigeria – Yoruba Southwest – Gbegiri Soup (Pureed slow-cooked black-eyed pea soup seasoned with palm oil and traditional Yoruba condiments)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 55 min

Total 1 hr 5 min

Ingredients

- 2 cups (400 g) dried peeled black-eyed peas
- 6–8 cups (1.4–1.9 L) water, plus more as needed
- 1/4 cup (60 ml) red palm oil
- 1 medium onion, roughly chopped (about 150 g)
- 1–2 scotch bonnet peppers, whole or chopped (about 10–20 g) depending on heat preference
- 1 smoked mackerel, about 8 oz (225 g), deboned and flaked (optional)
- 2 tbsp (12 g) ground crayfish
- 1 tbsp (15 g) iru (locust beans), rinsed (optional)
- 2 seasoning cubes
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1–2 tbsp (15–30 ml) vegetable oil (for initial frying, if using)
- Water to adjust consistency

Instructions

1. Rinse the peeled black-eyed peas well. In a pot, cover peas with 6 cups (1.4 L) water, bring to a boil, then reduce heat and simmer until very soft, about 40–60 minutes; check and add water if needed so peas stay submerged.
2. Meanwhile, blend the boiled onion and scotch bonnet(s) with about 1/2 cup (120 ml) water to a coarse puree; set aside.
3. When peas are tender, drain a little cooking liquid into a cup and transfer the peas to a blender or use an immersion blender; blend to a smooth, pourable puree, adding reserved cooking liquid as needed for a silky texture.
4. In the same pot, heat palm oil (and vegetable oil if using) over medium heat, add the onion-pepper puree and sauté 3–4 minutes until fragrant and slightly reduced.
5. Stir the pureed beans into the pot with the sautéed mixture, add ground crayfish, iru if using, seasoning cubes, salt, and pepper; add flaked smoked mackerel now if using. Simmer gently 10–15 minutes, stirring to prevent sticking and to allow flavors to meld. Add water to reach desired soup consistency.
6. Taste and adjust seasoning. Serve hot with amala, eba, rice, or on its own garnished with extra palm oil drizzle if desired.