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Peeled Beans 1.5kg


Nigerian peeled beans is a popular dish made from black-eyed peas that have had their outer skin removed. It is a versatile ingredient and is commonly used to make a variety of dishes such as akara (bean cakes), moin moin (steamed bean pudding), and gbegiri soup (a Nigerian soup made from beans). Here’s a recipe for preparing peeled beans:


  • 2 cups peeled black-eyed beans
  • Water (for soaking and grinding)
  • 1 medium onion, chopped
  • 2-3 scotch bonnet peppers (adjust to your spice preference)
  • 2 cloves of garlic, minced
  • 1 tablespoon crayfish (optional)
  • Salt to taste
  • Vegetable oil (for frying)


  1. Place the peeled beans in a large bowl and rinse thoroughly with water to remove any dirt or debris. Add enough water to cover the beans and let them soak overnight or for at least 6 hours. This helps to soften the beans and make them easier to grind.
  2. Drain the soaked beans and transfer them to a blender or a food processor. Add some water to aid the grinding process. You may need to grind the beans in batches depending on the size of your blender or food processor. Blend until you achieve a smooth paste consistency. Add water as needed to facilitate blending, but be careful not to make it too watery.
  3. Transfer the blended beans into a large bowl. Add chopped onions, minced garlic, and the scotch bonnet peppers (adjust the quantity based on your desired level of spiciness). You can also add some crayfish for additional flavor if you like. Mix everything together until well combined. Season with salt to taste and let the mixture rest for about 10 minutes to allow the flavors to meld.
  4. Heat vegetable oil in a deep pan or pot over medium-high heat. Once the oil is hot, you can begin frying the bean mixture. Scoop spoonfuls of the mixture into the hot oil and fry until golden brown on all sides. You can shape the mixture into round balls or flat discs, depending on your preference.
  5. Once the bean cakes are cooked and golden brown, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
  6. Serve the Nigerian peeled beans with a side of pap (ogi/akamu), custard, or bread. It can also be enjoyed on its own as a snack.

You may also try Gbegiri You can try it out using Sisi Jemimah’s easy to follow recipe.

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Additional information

Weight 1.5 kg


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