Gbegiri (Bean Stew) Recipe

Gbegiri (Bean Stew) is a traditional Nigerian recipe for a classic stew of beans, smoked fish and seafood in a red palm oil, tomato and chilli sauce.

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Ingredients:

• 450g white or red beans (black eyed peas) 
• 450g fresh tomatoes
• 1kg dry smoked fish
• 6 fresh habanero pepper
• 2 medium onions
• 3 tablespoon tomato puree
• 30g Iru, crushed (also known as ugba, okpehe, dawadawa and locust beans)
• 200ml palm oil
• 2 litre stock (vegetable, beef or chicken stock)
• 1 stock cube (maggi)
• 1/2 cup crayfish, grounded
• Salt to taste 

Procedure:

• Soak the beans in hot water for about 20 minutes. Rub and squeeze them together using your hands to peel off the skins/chaff from the beans. Continue rubbing and rinsing with cold water until the skins/chaff have been removed properly
• Transfer the skinned beans to a pot. Add in just enough stock to cover them completely and cook for about 35 minutes or until they are soft
• Blend the tomatoes, pepper and onion. Also wash and de-bone the fish properly
• Pour in the blend into the beans. Add in the fish, iru, palm oil, crayfish, salt, stock cube and the remaining stock (if any). Stir and simmer for 20 minutes more

• At this stage, you may want to mash the beans using a potato masher and continue cooking to ensure that the mashed beans have incorporated completely with the other ingredients

Remove from heat and serve. Preferably eating with Amala or bread
And can also be combined with Ewedu soup