Gbegiri is a traditional bean soup consisting of honey beans (also called brown beans), smoked or fresh fish, ground crayfish, palm oil, stock, irú (locust beans), salt, and pepper. The beans are soaked, peeled, and mashed to a smooth paste, which is then combined with the other ingredients and cooked until the mixture reaches a slightly thickened consistency.
This dish is traditionally prepared by the Yoruba people from South-Western Nigeria, and it is typically enjoyed with a side of ewedu soup, stewed meat (usually from a beef and chicken stew), and Nigerian fufu (swallow foods) such as eba, amala, or tuwo shinkafa.
Adalu is a hearty Nigerian and Cameroonian (commonly known there as corn chaff) stew utilizing corn and beans as the key ingredients. Corn and beans are slowly simmered with ingredients such as onions, palm oil, tomatoes, various spices, and beef, crayfish or smoked fish, depending on personal preference, although beef and fish can be omitted from the dish.
Its high fiber and protein content make it a highly nutritious choice for any meal. Adalu is traditionally served hot and can be enjoyed on its own or paired with sides like fried plantains or bread.
Ekuru is a traditional African dish hailing from Nigeria. This Yoruba specialty is made with a combination of beans, onions, palm oil, Maggi seasoning, smoked fish, and pepper. The beans are soaked and peeled, then blended with water. The combination is boiled in water or steamed until it solidifes, and it's then served with a sauce consisting of grated peppers, onions, tomatoes, smoked fish, and Maggi seasoning.
It's recommended to let the steamed bean mixture chill before serving. The dish is also known as white moi moi.
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