Beans known as Ewa to the Yorubas are unpopular staple foods because it is associated with bloating, flatulence and indigestion.
There are different methods of cooking beans porridge in Nigeria. But we would guide you through the easiest way.
Ingredients
- 3 cigar cups (approx. 750g) brown/black eyed beans
- Red palm oil (enough to colour)
- 1 medium onion
- Pepper & Salt (to taste)
- 1 big stock cube
- 500g Yam/Plantain/Sweet Potatoes/Baby Corn (Optional)
Chop the onions, grind the crayfish (if you are using it) and pepper. If you will use yam/plantain/sweet potatoes, wash, peel and cut them into 1 inch cubes and set aside. If you will use baby corn, drain the preservation liquid, rinse and set aside.
Preparation
- Wash beans and boil with enough water to completely cover the beans.
- Add just onion and nothing more until beans is soft.
- Once the boiling beans softens very well, we add pepper, salt, seasoning cubes, check for taste and stir very very well until the soft beans thickens.
- Then, you can add palm oil and cover to boil for 5 minutes.
- To get the most out of beans, it is best to cook it with one of the following: sweet yam, ripe/unripe plantain, sweet potatoes or baby corn. If you will add any of these, this is when to do so. Then instead of cooking for 5 minutes, cook till the added yam / plantain / potatoes is done
- That is how to cook beans porridge in Nigeria. It’s so easy and doesn’t need many ingredients.
Beans porridge can be served with drinking garri, bread, yam, plantain or just enjoyed as a main dish.
