Cookbook:Nigerian Bean Porridge

Nigerian Bean Porridge
CategoryNigerian recipes

Cookbook | Ingredients | Recipes

Bean porridge is a Nigerian food eaten by every tribe in Nigeria. There are three main varieties of beans used to make this dish: honey beans, black-eyed peas, and Nigerian brown beans.

Ingredient edit

Procedure edit

  1. Pick over the beans to remove stones and other unwanted items.
  2. Put the beans in a clean bowl, and run under clean running water to wash them.
  3. 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.
  4. Add the parboiled beans, chopped onion, palm oil, and bouillon cube to a pot. Cover with water, and simmer until the beans are tender.
  5. Blend the crayfish, tomatoes, and pepper into a smooth paste.
  6. Heat a pan. Add the tomato paste, panla fish, and salt/bouillon to taste. Fry for 5–7 minutes.
  7. When the beans are soft and the water is reduced, stir in the fried paste and panla fish. Cook for 5–6 minutes.
  8. Serve the beans porridge with pap (ogi), plantain (dodo), and/or bread.