Gbegiri With Ewedu Recipe

Soak and peel (optional faster method)

Rinse 2 cups dried black-eyed peas thoroughly. To remove skins quickly: soak peas in warm water for 30 minutes, then rub between your hands or use a clean kitchen towel—skins will loosen. Drain and rinse. If using a pressure cooker/instant pot, you may skip soaking but rinse well.

Cook the beans

Place soaked and rinsed beans in a pot with about 4–5 cups water (enough to cover plus headspace). Add half of the chopped onion (reserve the other half). Add the whole scotch bonnet pepper and the dried smoked fish. Bring to a boil, then reduce to a simmer and cook until beans are very soft and falling apart — about 45–60 minutes on the stove, or 20–30 minutes in a pressure cooker. Add more water if needed to keep beans submerged.

Blend to smooth

Once beans are extremely soft, remove the scotch bonnet (if you want less heat) and transfer the cooked beans and cooking liquid in batches to a blender. Add a little cooking liquid to help blend and pulse until completely smooth and velvety. Alternatively, use an immersion blender directly in the pot. Return the puréed beans to the pot.

Fry the stew base

Heat 3 tbs oil (vegetable or palm) in a separate skillet over medium heat. Add the remaining chopped onion and sauté until translucent and fragrant (3–4 minutes). Add ground crayfish, ground pepper, and flaked smoked fish; fry briefly for 1 minute to bloom flavors.

Combine and simmer

Pour the sautéed onion/fish mixture into the puréed beans. Stir to combine over medium-low heat. Add bouillon cube or 1 tsp salt (adjust), and 1 tsp ground pepper. If the gbegiri is too thick, add up to 1/2 cup warm water to loosen to a pudding-like consistency. Simmer gently, stirring frequently, for 8–12 minutes to allow flavors to marry and remove any raw bean taste. Taste and adjust seasoning.

Prepare leaves

If using fresh ewedu, wash the leaves thoroughly to remove grit and strip from stems if needed. If using frozen, thaw and squeeze out excess water. Chop coarsely if leaves are large.

Boil and soften

In a small pot, bring 1/2 cup water to a gentle boil. Add a pinch of potash (kanwa) or baking soda if using — this helps soften leaves quickly. Add ewedu leaves and the optional garlic clove. Cook for 2–3 minutes until leaves are tender and bright green.

Blend or whisk to slimy consistency

Transfer the cooked leaves and any cooking water to a blender or use an ewedu whisk (ijabe) or immersion blender. Add 1 tsp ground crayfish, 1/4 tsp ground pepper and 1/2 tsp salt. Blend or whisk until the leaves become smooth and slightly viscous (the characteristic slimy texture). If needed, add a little hot cooking water to reach the desired consistency.

Finish and season

Return the ewedu to the pot briefly over low heat to warm through. Stir in 1 tsp palm oil or butter if desired for sheen and richer flavor. Adjust salt and pepper to taste. Keep warm.

In a serving pot or bowl, spoon the gbegiri stew as the base. Ladle or fold the warm ewedu into the gbegiri — typically the ewedu is mixed into the gbegiri in roughly a 1:1 or 1:0.75 ratio depending on preferred thickness. Stir gently until integrated and uniformly green-brown. Taste and adjust seasoning (salt, crayfish, pepper).

If using, warm your red pepper stew (obe ata) and drizzle a few tablespoons into or on top of the mixed gbegiri-ewedu for additional color and heat. Serve immediately with amala, eba, ofada rice or any preferred swallow on the side.

Garnish (optional): flaked smoked fish on top, a drizzle of palm oil, or chopped onions. Serve hot.