Beans and Meat with Ewedu Tomato Pepper Stew

Introduction

You’re making three components here: a bean-rich gbegiri with palm oil, crayfish, meat, and dryfish; a smooth ewedu finished with potash and locust beans; and a simple tomato-red bell pepper stew. It takes some time because the beans need to cook until very soft, but the result works as a full lunch or dinner with distinct textures and a strong savory base.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 20 minutes
• Servings: 2-3

Ingredients

Gbegiri

• 1 cup dried beans
• 2 large pieces of meat, cut into pieces
• ½ cup palm oil
• 1 onion
• 2 teaspoons ground crayfish
• Salt to taste
• 2 dryfish

Ewedu

• 3 cups ewedu leaves
• 1 piece of potash
• ½ teaspoon salt
• 1 stock cube
• 2 nylons of fermented locust beans

Pepper sauce

• 2 red bell peppers
• 3 tomatoes

Instructions

Gbegiri

1. Soak the beans in water overnight. Remove and discard the skins.
2. Boil the beans in fresh water until very soft. Drain well.
3. Blend the beans to a purée using a blender. Set aside.
4. Boil the meat in a pot of water with onions and spices. Remove the meat and set aside.
5. Heat a small amount of palm oil in a pot. Add the blended beans, crayfish, salt, boiled meat, and dryfish. Cook until the fish is softened.

Ewedu

1. Boil the ewedu for about 15 minutes.
2. Soften with potash, then add a pinch of salt and stock cube.
3. Blend the ewedu mixture until smooth, and stir in the locust beans.
4. Reduce the heat, and allow to simmer.

Pepper sauce

1. Blend the pepper and tomato together until smooth.
2. Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor.
3. Serve the pepper sauce in one dish with the gbegiri and ewedu.

Variations

• Replace the 2 large pieces of meat with goat meat if you want a firmer bite and a stronger, more assertive flavor in the gbegiri.
• Use smoked fish instead of the 2 dryfish for a softer texture and a rounder smoky taste.
• Reduce the ½ cup palm oil if you want a lighter bean soup; the gbegiri will taste less rich and look less intensely orange.
• Skip the 2 teaspoons ground crayfish if you need a fish-free version of the bean base; the result will be cleaner and less savory.
• Use frozen ewedu leaves in place of fresh ewedu leaves when needed; the texture stays close, though the final soup can be slightly looser.

Tips for Success

• Remove the bean skins after soaking, or the gbegiri will be rougher and harder to blend smooth.
• Boil the beans until they crush easily between your fingers before blending; undercooked beans give you a grainy purée.
• Drain the beans well before blending so the gbegiri doesn’t turn thin too early in the pot.
• Add the potash in a small amount first; too much can make the ewedu overly slick and affect the taste.
• Cook the blended pepper and tomato mixture until the raw smell is gone and the color deepens, or the stew will taste flat and unfinished.

Storage and Reheating

Store the gbegiri, ewedu, and pepper sauce in separate airtight containers. Keep them in the fridge for up to 3 days.

You can freeze the gbegiri and pepper sauce for up to 2 months in freezer-safe containers. The ewedu is better kept in the fridge only, since freezing can loosen the texture too much.

Reheat gbegiri and pepper sauce on the stovetop over medium-low heat or in the microwave, covered, until hot through. Reheat ewedu gently on low heat with a small splash of water if it has thickened, and stir well before serving.

FAQ

Do you need to remove the bean skins?

Yes. Removing the skins gives you a smoother gbegiri and helps the beans blend into a proper purée.

Can you use canned beans instead of dried beans?

You can, but the flavor and texture will be different. If you use canned beans, drain them well and expect a shorter cooking time and a slightly less deep bean flavor.

What does the potash do in the ewedu?

Potash softens the ewedu and helps it break down into a smoother, more cohesive soup. Use a small amount, because too much can affect both taste and texture.

Can you make this without dryfish or crayfish?

Yes. You can leave out either one, but the gbegiri will lose some of its layered savory depth and taste milder overall.