Gbegiri and ewedu, the bean and jute leaf pairing

Gbegiri and ewedu are two soups that are often served together, in the same bowl, with amala. The combination is a classic of Yoruba cooking, especially around Ibadan and Oyo in south-west Nigeria.

Gbegiri

Gbegiri is a smooth soup made from beans. The beans are peeled, cooked until very soft and then mashed or blended, and cooked again with palm oil, pepper and seasoning. It’s yellow-orange, thick and mild.

Ewedu

Ewedu is a soup made from jute leaves. The leaves are cooked and whisked or blended until they break down into a green, slippery soup. Like ogbono, ewedu is a “draw” soup, so it stretches as you lift it. It’s usually light and not very spicy on its own.

Why they go together

On its own, ewedu is quite plain and gbegiri is quite heavy. Served together, often with a spoonful of red pepper stew on top, they balance each other. The mix of amala, gbegiri and ewedu is sometimes called “abula”.

What to eat it with

Amala is the traditional partner. Amala is a dark swallow made from yam flour. Read more in our guide to eba and amala.

At K’s Spice you’ll find gbegiri and ewedu together, and ewedu on its own, in the main dishes on our menu. Main dishes come with pounded yam, amala or eba, and your choice of beef, assorted or fish.

Try it

Book a table or order for collection or delivery.