Recipe of Homemade Porridge Beans & Plantain Cooking Basics for Beginners

Beans Porridge is not a very popular recipe due to the bloating associated with beans. Beans known as Ewa to the Yorubas are unpopular staple foods because it is associated with bloating. Beans Porridge is a delicacy in Nigeria, it is one of those Nigerian foods that are loved by every Nigerian. I really like the taste of porridge beans especially when it is made with ripe plantain, I only.

Porridge Beans & Plantain is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Porridge Beans & Plantain is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have porridge beans & plantain using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Porridge Beans & Plantain:

1. Take Beans
2. Get Blended pepper & tomatoes
3. Prepare Crayfish
4. Prepare Onions
5. Make ready Garlic & ginger
6. Make ready Palmoil
7. Prepare Roasted fish (titus)
8. Get Salt, maggi
9. Prepare Plantain

The sweet one is typically velvety smooth without grains of rice that are in the savory patjuk. Azuki beans, glutinous rice flour, salt, sugar, water. All through my growing up years, the Nigerian beans porridge was a regular stable in my family. Depending on what ethnic group or family you came from people cook this differently.

Steps to make Porridge Beans & Plantain:

1. Put the beans on fire with water and per boil for 10 mins, turn away the water and replace with fresh water.
2. Add the chopped onion, garlic & ginger to the beans and allow the beans to cook till very soft. Add the plantain when the beans is almost cooked
3. Pour the palmoil in another pot and put on the fire, when is a bit hot add onion and the pepper. Allow to fry for 7 mins.
4. Add the blended crayfish, salt, maggi and the roasted fish and allow it to fry very well.
5. Then add the fried sauce to the beans and turn it until it even, then leave it on the cooker for 5 mins on low heat.

All through my growing up years, the Nigerian beans porridge was a regular stable in my family. Depending on what ethnic group or family you came from people cook this differently. See in the «Porridge, grains, beans» category Jook (rice porridge) was eaten in Korea to stretch grains for the poor and to soothe stomachs. It's still enjoyed as a snack, breakfast or light meal. Mung beans have a long history in Asian and Indian cuisine, making a variety of dishes, from ice cream to soups, to the festive mooncake filling to a bean Ladle the porridge into bowls and serve warm.

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