Nigerian cuisine, especially in Southern Nigeria, is very diverse and yet unique, full of flavour and fascinating, both in cooking and in eating. Some dishes are acquired tastes, but I feel it all adds to the allure. After all, a little adventure doesn't hurt.
Today, I made a popular Nigerian dish loved by the majority of the populace, known as bean porridge. It is easy to prepare, albeit a little time-taking, but delicious anyway. Many variations exist all over the country, one of my favourites being the ‘ ewa agoyin ' of the Yoruba tribe, but this is the classic version, with a small twist. Now, let's get into the cooking proper.
INGREDIENTS
Black eyed beans. 600g
Red palm oil. 100g
Onions. 100g
Scotch Bonnet peppers. 50g
Carrots. 100g
Green beans. 100g
Dried crayfish ( can be substituted with fish flakes )
Salt to taste
Stock cubes to taste
PROCEDURE
Wash the black eyed beans until the water runs clear. I usually do this in stages, and the water is usually clear by the fourth stage.
Put the beans in a pot, and cover with water. The water should be a couple of inches above the beans. Add some salt and set the pot to boil.
Wash, clean and peel the veggies.
Chop the veggies to your desired texture and set aside.
Check the level of softness the beans has reached. I decided to add some cut ripe plantains at this stage.
When the beans is almost ready, add in the red palm oil
Next, add all your veggies in no particular order. Add the dried crayfish and leave on low heat for a couple of minutes
Taste, then add salt and season with stock cubes to taste, if needed.
Simmer for a couple more minutes, and there! Your beans porridge is ready! Enjoy with a chilled fruit juice!
The dish has a nice earthy flavour, and the vegetables add a nice hint of freshness. You can add a little thyme and nutmeg, but for this dish, I wanted the unaltered taste of the beans. Like I said earlier, the dish is open to many variations, and you can add your own twists. I think I'll try adding kale and spinach next time. I hope you guys try it soon!
