Nigerian beans pottage is a staple in the food culture here in Nigeria. It is also a staple amongst many african countries. For example, Ghanians call beans pottage “Red Red” which seems to be a play on the how the palm oil looks in the pottage. Other countries in Africa add some more ingredients to their beans pottage. Some add aubergine, others just add fish. Whichever way you decide to cook this dish, the common factor is that it’s delicious.
Some people use black eyed peas or honey brown beans, one being sweeter than the other. Some types of beans may take longer to cook than others. There are many derivative recipes that have become a huge part of our menu. This is one of many. We also have akara, moin moin, gbegiri, danwake, ewa agoyin etc. This is a pottage version intended to be eaten with any carbohydrate of your choice. People eat it with plantain, yam, bread, rice, garri etc.
NIGERIAN BEANS POTTAGE
2 Cups Brown Beans
1 Bulb of Onion
2 Fresh pepper (Scotch Bonnet)
1 Table spoon Ground Crayfish – Optional
3 Cubes of Seasoning cubes
1 teaspoon of dry pepper
2 cooking spoons of palm oil
*Wash the beans and bring to boil with the chopped onion till soft.
*Blend tomatoes and pepper and pour in when the beans is almost soft and stir in.
* Add the seasoning cubes and ground crayfish
*Once beans is soft, add your palm oil and allow to stew on low heat for an additional 5 minutes and serve hot.
Serve Beans Pottage with Fried Plantain, Boiled Plantain, Yam, Rice, Bread, Garri (Cassava flakes) or stand alone.
You can also serve the Beans pottage with no palm oil. This could be your healthy alternative. All you need to do is follow the recipe till the palm oil bit. Skip out on adding that.