Ezowa or gbegiri, also known as beans soup is a local soup popular with the Nupes and Yorubas. It’s also widely eaten by other ethnic groups, like the Igbos and Hausas as well as other countries in West Africa. It is a highly nutritious soup because it is made from beans;? we encourage you to try it.? The soup can be mixed with Ewedu or stew and eaten with Tuwon Shinkafa or Amala.
INGREDIENTS:
Serves 4-6
White or red beans,
Beef (optional)
6 fresh chilli pepper
1 medium onion
I large dry or smoked fish
I oz? dadawa or iru also known as locust beans
5 spoon full palm oil
stock fish
225g ground crayfish (optional),
3 seasoning cubes, spices.
Salt to taste,
3 cups of elubo flour or 2 cups of rice.
METHOD:
To skin beans: Soak beans for 20 minutes. Rub and squeeze together with both hands to remove? the husk of the beans. Continue rubbing and rinsing until all the husk is removed. Boil for 35 minutes until soft and almost cooked ( if you have a cooker, it’s even faster) pressure cooker. Cook your beef and stock fish with salt and seasoning, add the beans paste to the boiling pot of beef, stock fish and dry fish stir well. Simmer for another 20 minutes; mash the beans into a smooth paste and mix the remaining seasoning as well as palm oil. Allow to simmer some more then set aside.
To make Towon Shikafa wash 2 cups of white rice and add to boiling water. Mash with a wooden spoon until smooth mould into white polythene bags or directly onto plate. Serve with beans soup.
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