Cookbook:Nigerian Bean Porridge

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

 * Dried beans (honey beans/black-eyed peas/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

 * 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.