This soup is very special to the Yoruba speaking communities in Nigeria.
- Ewedu leaf
- Dry fish
- Pomo (cow skin)
- Assorted meats
- Palm oil
- Iru (locust beans)
- Local seasoning
- Add palm oil to your pot on the fire, add onion, add your assorted meats, Pomo, add the meat stock and stir. Cover and allow to boil for 3 minutes.
- Add your dry fish, crayfish, local spices, Iru (locust beans), pepper and salt to taste.
- Finally, add your beans paste to make your Gbegiri (the Gbegiri should neither be too thick nor watery). Then cover and allow to boil for 3 mins.
- Boil and pound your Ewedu leaf with either the Ewedu broom or blender. After pounding the Ewedu leaf, your Gbegiri and Ewedu soup is ready for serving. This soup can go with Amala, Iyan or any other swallow of choice.