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Nigerian cuisines: | Ingredients used in Nigerian cuisines: |
Type of Meat used in Nigerian cuisines |
Fish & ShellFish |
Recipes
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GBEGIRI
GBEGIRI serves 4-6
Bean stew
450g / llb white or red beans
6 fresh chillies (liquidise)
2 medium onions ( liquidise)
450g / llb fresh tomatoes ( liquidise)
I kg / 21b dry smoked fish
3 tablespoon tomato puree
I oz iru (locust bean)
200ml / 7/7 oz palm-oil
2ltr / 4pts stock
225g / 8oz ground crayfish
salt to taste
To skin beans: Soak beans for 20 minutes. Rub
and squeeze together with both hands to peel
the skin off the beans. Continue rubbing and
rinsing until all the skin is removed. Boil
the skinned beans for 35 minutes until soft
and almost cooked. Add the rest of the ingredients
and more stock. Simmer for another 20minutes
, see that the beans has turned into a smooth
paste and that the ingredients are well blended
into it. Season to taste
Courtesy of Laura Edet