The food section of this blog is not reflective of how much I love beans. So to make up for that, I’ll be sharing this simple beans and yam porridge recipe you can use to make eating beans healthier and more delicious.
- 2 cups of beans
- Yam (as preferred)
- One tomato
- Scotch bonnet peppers
- Cayenne peppers
- 2 tablespoons of Palm oil (from Ajimi)
- 1 big onion
- 1-inch knob of ginger
- 1-inch knob of turmeric
- Salt (as preferred)
- A handful of crayfish
Wash and parboil the beans for 15 minutes, then wash the beans. You can alternatively soak the beans for hours to skip the parboiling. After washing, put back to boil and add salt. You can add the salt later because it is claimed that adding salt to beans makes it cook for an extended period, however, I prefer adding it at this stage.
Blend the tomato, peppers, onions, crayfish, turmeric and ginger. Then add to the boiling beans.
The reason I use turmeric and cayenne pepper is that it helps to achieve the orangish-red tint we (Nigerians) love in our porridge without having to use lots of palm oil.
When the beans is getting soft, slice the yam in small pieces (you can use as much as you prefer). When it boils for 10 to 15 minutes, add the palm oil and boil for another 10 minutes before using a wooden spoon to stir till it thickens. You can use any spoon but wooden spoon does the magic.