Cookbook:Nigerian Bean Porridge
| Nigerian Bean Porridge | |
|---|---|
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| Category | Nigerian recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Bean porridge is a traditional Nigerian dish enjoyed across different regions of the country, regardless of tribe or language. It is one of the most popular, easy-to-cook, and nutritious meals. It is usually prepared with palm oil, onions, and seasonings, and sometimes mashed to achieve a soft texture. Three main types of beans are commonly used in making bean porridge: honey beans, black-eyed peas, and Nigerian brown beans.
Ingredient
edit- Dried beans (honey beans/black-eyedpeas/Nigerian brown beans)
- 2 large onions, chopped
- Palm oil
- Maggi (bouillon cube)
- Ground crayfish
- A few pieces of fresh tomato
- Fresh scotch bonnet or habanero pepper
- Smoked panla fish
Procedure
edit- Pick over the beans to remove stones and other unwanted items.
- Put the beans in a clean bowl, and run under clean running water to wash them.
- Boil water in a pot, and add the beans. Boil for 5 minutes, then strain and let run under cold water. Fully drain the beans.
- Add the parboiled beans, chopped onion, palm oil, and bouillon cube to a pot. Cover with water, and simmer until the beans are tender.
- Blend the crayfish, tomatoes, and pepper into a smooth paste.
- Heat a pan. Add the tomato paste, panla fish, and salt/bouillon to taste. Fry for 5–7 minutes.
- When the beans are soft and the water is reduced, stir in the fried paste and panla fish. Cook for 5–6 minutes.
- Serve the beans porridge with pap (ogi), plantain (dodo), and/or bread.