Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity. Onions, crayfish, and palm oil make for a straightforward set of ingredients; the real commitment comes from puréeing the soup itself. In Lagos, it’s often served as a trio of multicolored complements called abula consisting of àmàlà, gbẹ̀gìrì, and ewédú, topped with ọbẹ̀ or ata dín dín. It’s a visually striking presentation in a single bowl. On its own, gbẹ̀gìrì is comfort food exemplified.
This recipe was excerpted from ‘My Everyday Lagos' by Yewande Komolafe, one of our favorite cookbooks of 2023. Buy the full book on Amazon.
What you’ll need
Dried Crayfish
$8 At Amazon
Peeled Black Eyed Peas
$30 At Amazon
Red Palm Oil
$8 At Amazon
4 Quart Saucepan
$230 At Amazon
Recipe information
Yield
Serves 4
Ingredients
¼
1
1
4
1
1
2
Need to make a substitution?
Preparation
Step 1
In a medium saucepan, warm the oil over medium heat and sauté the onion until translucent. Add the Scotch bonnet pepper, garlic, ginger, and crayfish. Sauté until just fragrant, about 2 minutes. Add the peeled beans and enough water to cover up to 2 inches above the top. Stir and bring to a boil over high heat, then reduce to a simmer.
Step 2
Cook until the beans are completely tender and falling apart into the sauce, adding in more water if necessary—it should look like a chunky soup at this point. Remove from the heat and allow to cool slightly. Move the soup to a blender, purée with 1 cup of water until smooth, and return the soup to the pot. Serve immediately or keep the soup warm over low heat.
