Beans Soup (Gbegiri) For HL Creative Sunday.

Hello everyone, welcome to another Hive Learner's Creative Sunday Initiative with George Dee. Every Sunday the Hive learner's community allows members to share some of their creative stuff and it's always fun.

I always look forward to it because there are lots of things you can learn from the Creative Sunday Initiative. For today's entry, I made BEANS SOUP. Yoruba call it Gbegiri and it's a very delicious one. The soup is usually not served alone, it is accompanied by Jute soup (Ewedu) and best served with Yam flour (Amala).

I have a history with this soup and it surprises me how I can go for months without eating it. As a kid, Beans soup was one of my favorites and I couldn't go three days without having it. Those years, we lived in a part of Lagos called Oshodi and there was a woman who sold Amala in the next house.

I always monitored her, especially during school holidays and once the soup was ready, I was always among the first people to buy Amala. After the Bomb blast that happened back then, we had to leave Oshodi and that ended my regular consumption of Beans Soup. I still ate it though but not like those days.

Just as the name implies, Beans Soup is made from beans. It is a nutritious soup packed with nutrients and you can't regret eating it if prepared very well. Aside from the time it requires, Beans Soup is very easy to prepare and it doesn't cost you much.

What are the recipes you need for beans soup?

1. Beans
2. Fish
3. Crayfish powder
4. Chilli powder
5. Blended pepper
6. Cowskin
7. Locust beans
8. Palm oil
9. Seasoning cubes
10. Salt
11. Onions

Preparation

Beans Soup preparation is very easy as long as you have your recipes ready for use. I started by cleaning all my recipes before processing them in the required state.

• I removed the back of the beans by washing it thoroughly and separated the back from the white beans.

• I went to boil the beans until it was soft which took me about 15 minutes.

• After cooking, I turned the white beans into water and let it cool off before turning it into a blender. I added small quantity of water, the Locust beans and onions to influence the taste. After adding them, I blended everything until it was smooth.

• I added a little quantity of water in the pot placed it on the burner and turned it on. I turned the blended white beans into the water bit by bit and stirred to prevent the beans from turning into solid.

• I turned and made sure everything had become smooth before adding the Crayfish powder and chilli powder. I added the seasoning and salt as well before stirring again for all the recipes to blend in very well. I allowed it to cook for about 8 minutes under low heat and you must monitor it. Ensure it doesn't get too thick or else you might not like it.

• Exactly eight minutes later, I added palm oil and a little water to make it watery a bit because the more you cook the more it thickens. I allowed it to cook again for about five minutes and my beans soup was ready.

Beans are not usually served alone but I most time eat them without Jute leaves (Ewedu). I made a fish soup separately from the bean soup and added it while serving.

I already made Amala (Yam flour) before preparing the soup and they worked perfectly together.

The whole process is in the video and it would help you understand better, please note that all the image in the post belong me.