Skip to main content

Best of naija series...Beans and dodo

Honestly as a child, I didnt like beans for any reason. I remember I would be the last kid to leave the table during lunch as i painfully swallowed each spoon of this meal I didnt quite understand. Beans is a rich source of protein as most people know, I have come to like it a bit now and can only eat it in small portions,plus it must be accompanied by DODO ( fried plantain) or ripe boiled plantain. I cook a specie of beans called "ewa oloyin" ,the english literal translation is 'Honey Beans'. I divide into two portions, make one half into porridge beans and keep the rest plain which we serve with steamed white rice,peppered stew and chicken.

This recipe is for the exact beans porridge i made. I dont like crayfish (strange huh?)so I used stockfish instead.
golden deliciousness
     you'll need
  • 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
  • salt(optional) 
  • 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.
When the beans is soft, pour palm oil in a pot, fry onions in the palm oil, add the fresh ground pepper and tomato paste and allow to simmer, add the  stockfish and the boiled beans and seasoning,and allow to simmer ,let the beans soak up the palm oil sauce.add water till you get the desired consistency but remember,watery beans doesnt have a good reputation in Nigeria...LOL!

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.

Popular posts from this blog

My top three natural blood tonic for kids!!!

You must have heard on one of your visits to the doctor,the acronym 'PCV'.
 PCV is simply the 'packed cell volume'- the percentage or volume of red blood cells (erythrocytes) in the blood!

Sometimes the percentage is relatively low in children due to different reasons, it could be due to eating a diet deficient in iron, folic acid and vitamin b12.
To avoid anaemia,its important to top up your PCV. How?you may ask, Thankfully,there are natural foods that help to ensure the PCV is at the appropriate level. Because my area of interest is child nutrition and cooking, this blog will not only identify PCV boosters but also give ideas about how to creatively incorporate them into kids meals,especially picky eaters.

Without making this blog as complex as a thesis,ill list my top 3 favourite natural foods high in iron.

1)Pumpkin Leaves: Locally known as Ugwu leaves,in igbo language,these leaves are very high in iron and can be used to cure can be prepared as soup,juice or…

Preserving Green leafy Vegetables by freezing

Today, I am writing about preserving green leafy vegetables. Sometimes, people are unsure if  freezing of leaves reduce the freshness when prepared. After experimenting, I suggest that leaves can be frozen till you're ready to cook. I used Ewedu and Spinach for the latest experiment.
I cant resist giving you a quick background on Ewedu Leaf before I discuss its preservation.

Ewedu leaf ,for those who dont kow it ,is the local name for the Genus Corchorus .
Different common names are used in different contexts, with the name "jute" applying to the fibre produced from the plant, 'Mallow-Leaves" for the leaves used as a vegetable. On a lighter note, a friend's 3year old daughter asked for the English name of Ewedu  and her mum put it up on facebook,asking for answers.

 she did get  many hilarious answers (you'd understand this better if you are from an ewedu eating background) well, I suggested the english name "we-do"!
 Corchorus has a mucilagin…

Local Rice

One of the easiest meals you can cook for your children and the family generally is palm oil/Local rice. I always encourage mothers to introduce their traditional meals to the children when they start eating solids. you can start with the soft soups and morsels and then move to the grainy meals.

So my Mother-in-Love came over with a bag of dry fish and I just knew I would be cooking this rice like...the next day. I always look forward to her fish,giant sized dried yummy. 


3 cups of rice5 tomatoes,2 red bell peppers (Tatashe) and 2 scotch bonnet ,2 cloves Garlic and a small onion(All blended and steamed)2 bullion cubesone large onion ,dicedmeat stock6 big Basil Leaves,washed and shredded (also known as Efirin, Scent Leaf)6 tablespoons of palm oil (Palm oil is not bad,moderate use of it is rich enough).one tablespoon of locust bean(iru)
To cook,place a pot on the burner, add the palm oil,and let it heat up and melt, add the onions and fry them till translucent, fry th…