This recipe is for the exact beans porridge i made. I dont like crayfish (strange huh?)so I used stockfish instead.
- 2 cups of beans
- 1 cooking spoon of palm oil
- some stockfish
- 2 cooking spoons of fresh ground pepper (habanero)and tomatoes
- 1 stock cube
- 1 medium sized onion
- ripe plantain
- Clean the beans and rid it of stones and chaff. wash and pour in a pot,cover with water. I heard adding salt from the scratch doesnt help with softening,I dont know how true this is,so I delayed the salt part. you can add the onions much later. save half of the onion for the porridge part.
For the DODO
heat some oil in a pan, slice the plntain, drop in the oil when its hot,allow each side to cook for about 2 minutes on medium heat. Remove the plantain and place on paper towel to drain excess oil(this description sounds funny to a Nigerian, like please who doesnt know how to fry plantain?) dont worry,I have people from other Nationalities who read the blog.
On a lighter note, when I lived outside Nigeria, my friend from Akwa Ibom called me over to her flat to taste beans she had cooked,complaining it didnt taste Nigerian. All I needed to do was look at the specie of beans.apparently she bought some mexican beans and used Nigerian(Naija) ingredients to cook it.(Mexican Ewa-Riro). I called my dad and asked where to get the right beans if We dont stay close to an African market. He said black- eye beans would do, and it worked. So if you're reading from diaspora, you may need to look for black- eye beans to get the naija flavour of this recipe. You may need this information if you live outside Naija because there are about 15 species of beans sitting innocently on the shelves of some stores.