Hi guys, how are you all doing? Today I’m making an accompanying dish to my last post. See it here……
Gbegiri brings back loads of memories for me. I remember back in the days of secondary school, my friends and I will save some of our pocket money to buy tuwo with Gbegiri. It was worth every bite I tell you. :). When it’s time for dinner, I would decline as I was full from the meal and my mum would always wonder why. Sshhhh. It’s a secret ;). ok, let me stop before I go on and on.
Let begin shall we :)👏
2 cups of beans
1 tablespoon of Palm oil
Prep time: 3 hours (soaking)
Peeling time: 15 minutes;)
Cooking time: 1 hour:15minutes
Total time: 4 hours: 30 minutes.
To save time and prep time, ite advisable to soak the beans overnight. This will speed the peeling process and cooking time.
Peel the beans, remove all peeled skin and drain until it has been cleaned completely.
Put the beans into a pot, add onions and add hot water, make sure it’s enough to cook the beans, cover and let it boil until it becomes soft. (45 minutes-1 hour) depending on how long you soaked it for. *hot water makes the cooking time faster and also saves you energy bills ;))
Once its soft, pour the contents into the blender and blend until smooth. (If you don’t have a blender to hand, use a Masher and mash the beans until its smooth. You will still get the same result.
Next add the palm oil, mix and reduce the heat. Cook until both are combined 12 minutes
After 12 minutes
Next, heat up the frying pan, add the dried fish, iru and crayfish. What you want to achieve is the burst and release of flavours. Dry fry for 5 minutes and then set aside
Next add the iru, fish and crayfish mixture. Allow to permeate the stew for 5 minutes still on low heat.
Next add the salt. Be careful with the salt, add a little at a time. Because the crayfish has been added and that can make stews somewhat salty.
Simmer for 2 minutes. Stir and set aside.
Its ready to be enjoyed. I served this with Ewedu and Buka stew. Both recipes are on my blog.
I will see you all in my next post
Love Duchess O