Yoruba ethnic group from the Southwestern part of Nigeria call this traditional soup Gbegiri

Most of the ingredients can be got at ethnic Nigerian or African food markets

Ingredients:

To serve 4 people
Beans - 2 cups of size of small tinned milk
Dried crayfish - 2-table spoonful
Beef - 1kg
African snail 4 medium size
Dried fish 1 large size
Stock (cod) fish (dried) 4 pieces or medium size
Dried pepper or ground chilly pepper to taste (depending on your palate)
Seasoning your choice of brand 2 cubes
West African Palm-oil 1 cooking spoon
Large pepper 2 large size
Tomatoes 2 medium size
Onion 1 medium size
Salt a pinch to taste
Water as required
Serve hot

The ingredients: Red pepper, tomatoes and onions, pieces or chunks of boiled beef, red palm-oil, dried crayfish, smoked catfish, ground and dry pepper, salt plus 3cubes of food seasoning, pieces of boiled African snail and pieces dried of 'stock' fish and the washed beans with the skin peeled at the centre. (To save time, have the mixture of your ground tomatoes, onions and pepper in a blender to a smooth paste prior to the following steps)

1st step: The beans would have been soaked in water for about 5min to soften the skin. Then rubbing very hard against the palm of the hands continuously will peel off the skin.

2nd step: Sieve the peeled beans of their skin several times until the skin is completely removed.

3rd Step: Put the beans in the pot and allow proper cooking for about 40 minutes until it is soft and cooked, adding water when necessary. (With a pressure cooker it might be faster). Then when it is soft, get a wooden blender to mash the beans-while it is still cooking on fire-to a paste adding bits of water to prevent burning as you do this continuously.

4th Step: Once a paste is established add all the ingredients including palm-oil, salt and food seasoning to taste at reduced heat. 2 minutes after, the soup is ready.

The Bean Soup can be served hot as starters or as a compliment with the main menu as done by the Yoruba ethnic group of Southwetsern Nigeria in Africa who take it with rice, foofoo or eba -both made from cassava processed flour.

Muyiwa Osifuye

‘Muyiwa Osifuye is a photographer based in Africa. He works within the thematic, documentary and commercial modes. His documentary works explore the rich cultural heritage of his country, Nigeria. Major international exhibitions and events continually show his thematic works which address cogent issues that he feels are necessary for a global understanding. In addition to his artistic assignments, Osifuye creates time to engage himself in entrepreneurial activities. He is a regular columnist in a prominent Nigerian newspaper and a budding writer; sharing his thoughts and perception about humanity as a whole. Osifuye with an MBA initially trained as an Optometrist before coming into the world of photography.