All through my growing up years, the Nigerian beans porridge was a regular stable in my family. Depending on what ethnic group or family you came from people cook this differently. Some add a bit of fish or or and crayfish to it others cook it with no meat or fish making it vegan.
In my family we made this without fish or meat but stir in well fried pepper sauce to enhance the taste which is my preferred method than to this day. I would give you two of my favourite methods. One on the stove and the other on my slow cooker would be on the next post. Check here within the next few days.
To reduce cooking time, I always cook beans in a batch and save in freezer bags, take it out of the freezer and put in the fridge about three days before I need to cook this. So, anytime, you have more time in your hands, it is best to plan your meals beforehand to save you time especially during the week.
Palm oil is the preferred oil used in West Africa and it is responsibly cultivated and harvested as palm oil is indigeneous to that region and form part of the ecosystem. However, if you would rather not use palm oil any oil of your choice would do just as great.
My choice of beans is the Nigerian brown beans it tastes better than the black eye equivalent, especially the honey one called ewa oloyin( the Yoruba, a Nigerian language phrase for honey beans). Non the less any beans you have on hand like black beans, red kidney beans, and garbanzo beans would do just as well.
To learn how to cook beans from scratch check here .
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