Gbegiri soup is a Yoruba (Western Nigerian) soup whose main ingredient is beans. On its own, it looks like baby food but it comes alive when you add Ewedu Soup and meat from your Beef & Chicken Stew.
Nigerian Gbegiri Soup
Gbegiri Soup (the yellow one in the image) takes a bit of getting used for those who are not used to eating soup cooked with beans. The combination of the Gbegiri Soup, Ewedu Soup and the stew will surely tease and challenge your tastebuds!
Egusi seeds are the fat– and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Authorities disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of any cucurbitaceous plant. The characteristics and uses of all these seeds are broadly similar.
Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, other vegetables,seasonings, and meat. Typical leaf vegetables for egusi soup include bitterleaf, celosia and spinach. Typical other vegetables include tomatoes and okra. Typical seasonings include chili peppers, onions, and iru (fermented beans). Typical meats include beef, goat, fish, shrimp, or crayfish.
In Nigeria, Egusi is very popular among the Igbo ethnic group of Southeastern Nigeria, the Ibibio people and the Efik people (Calabar people) of Southern Nigeria, and the Yoruba people of the Southwest of Nigeria. Other ethnic groups in Nigeria including the Hausa of Northern Nigeria also use egusi in their local cuisine.
Yoruba people in general and quite notably the people of Ọṣun State, especially the Ijeshas love eating Iyan & Egusi (Pounded Yam & Egusi Soup).
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Egusi soup with meat sauce
Okro Soup – An acquired taste if you can get past the look it is definatly rewarding Normally an accompaniment to a Amala Gari or Semolina
Okra soup (also known as Okro soup or Lady’s finger soup) is a delicious soup popular in several parts of the world. It is also a popularNigerian Soup and known as Ofe Okwuru (Igbo), Obe Ila (Yoruba ),Miyan Kubewa in Hausa language.
Some folks love their okra soup chunky, while others want it smooth, but all that really matters is that the soup comes out tasty and delicious.
Okra soup is very easy to prepare and you don’t need to break the bank or have any cooking skills to make a delicious sizzling pot of okra soup. Below you’ll see how easy it is to make this soup.
Okra is also great for weight watchers and has lots of health benefits. Some of these benefits can be found here.
Egusi soup is a kind of soup thickened with the ground seeds of the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, other vegetables, seasonings, and meat. Typical leaf vegetables for egusi soup include bitterleaf, celosia and spinach. Typical other vegetables include tomatoes and okra. Typical seasonings include chili peppers, onions, and iru (fermented beans). Typical meats include beef, goat, fish, shrimp, or crayfish.
In Nigeria Egusi is very popular among the Igbo ethnic group of Southeastern Nigeria, followed by the Yoruba people, other ethnic groups in Nigeria as well as the Hausa of Northern Nigeria also use egusi in their local cuisines.
Osun, a yoruba state happened to be part of the states in Nigeria that loved Egusi so much, the people of Osun state especially the Ijeshas love eating Iyan & Egusi (Pounded Yam & Egusi Soup).
Fun Fact:In the late 1980s, the Canadian government funded a project intended to develop a machine to help Cameroonians shell egusi seeds.[1] A machine has been developed in Nigeria to shell egusi.
Assorted Meat Stew – Made from various parts of the beef for their texture as well as taste in a spicy red sauce. A gateway to african food addiction.
In Nigerian cuisine, especially amongst the Yorubas,Corchorus is commonly used in a stew known as ewedu, a condiment to other starch-based foods such as amala. The Hausa people of Nigeria and their Fula neighbours call it rama. They use it to produce soup (taushe) or boil the leaves and mix it with kuli-kuli (groundnut cake) to form a dish known as kwado in Hausa. The Hausa peasant farmers cultivate it beside their corn-stalk constructed homesteads or among their main crops in their farms. The Hausa and Fulbe peoples also use jute leaves to treat some diseases.