I actually cooked this last year. Roughly about early December. Over a month now, I really should not be behind on my work like this. Anyways, it wasn’t even a fitfam inspired dish, because I wasn’t focused on that last year, but I was concentrating on winter warming kinda soups. The way I thought to serve Egusi Ijebu like a soup, to be served with toasted baguettes. Recipe HERE. Anyways, the Italians have their Minestrone, The French have their Provencal vegetable soup, and I thought to make something like that, but oh so Nigerian. In hindsight, this is a fitfam dish. Yesterday’s recipe was all about the meat, today, give your digestive system a break, and be all about the veg. For someone who hates veg, I was pleasantly surprised. The richness and creaminess of the gbegiri, married nicely with the sharp, tart and sweet veg. I couldn’t believe it myself. It was so warm your cockles kind of comforting, and you can enjoy this whether you live in a tropical country like Nigeria, or a temperate region. I hear a Blizzard is about to hit the East Coast, wrap up warm guys and make a Veggie Gbegiri, the whole family will enjoy.
While I was racking my brains, to add ingredients that would bulk it up, the Italian Minestrone is made with rice or pasta, nah, that was too easy, so I used Yam, plantains and sweet potato. Trust me, you will just sit down with your bowl and not get up till your bowl is empty. You know how you would have paired gbegiri with Ewedu, with Buka Stew and most likely lots of meat, and then sat down with Amala. Not like aaaaaanything is wrong with that, but from a fitfam perspective, now count all those calories. Pause for a second, say Yikes!!!! and then look at this recipe again. Gotcha. Let’s cook
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- Gbegiri - for recipe click HERE
- Sliced Yams
- Sliced Sweet Potatoes
- Sliced Plantains
- Tatashe - red bell pepper
- Green pepper
- Ata rodo - scotch bonnet/habanero pepper: or use chillies
- Red Onions
- Spring Onions - you can also use Leeks
- This is a recipe you can go to town with. Use any choice of veg that you enjoy cooking with
- Prepare your veg by chopping into big chunks
- Boil your yams and sweet potatos with a little salt. I used the orange sweet potato for colour
- To your already prepared Gbegiri, add your chunky veg and stir. Depending on how thick your gbegiri is, you may choose to add some water Be mindful that some of the vegetables will leach out their own water content. Cook on low to medium heat, to prevent the veg from over cooking
- When the yams and sweet potato have cooked, introduce them to the pot, and also add some chunky plantains. You may choose to add the plantains to the gbegiri, at the same time you add the veg
- Allow the contents of the pot to come to a gentle simmer. Re-season with salt and some dry pepper if you want to get a little kick.
- Once the veg have softened and the plantain has cooked through, take it off the heat and serve.
Now, you can make lots and lots of gbegiri, portion the freezer. Bring out when you need to, add some veggies and you would have re-invented a new dish for dinner. Can I also add that this is very filling too. Okay, enough of the marketing. Lol. Try it yourself