Tuesday, 19 April 2016

Beans porridge


2 cups black eyed beans 
2 knorr seasoning cubes 
2 paprika peppers (tatashe)
1/3 cup palm oil
2 scotch bonnets
1 onion
1 cup water 
2 pack of smoked mackerel fillets (from lidl)
2 ripe plantains (peeled and cut up to desirable shape)

Cooking process

In a medium pot, add water and bring to boil.  Rinse beans and add in the pot.
Transfer pot to the smallest gas burner, turn down heat to the lowest. (tip: always cook beans on low heat and ensure the water level is always same as the beans level. This way the beans cook nicely and remains "single")

Cook until beans are soft. Drain beans using a sieve. Run cold water on it, just to rinse out the "beans water". (Tip: draining the water makes the beans porridge look more palatable. The water is just too dark)

In a blender, combine the onion, scotch bonnets, water and paprika peppers. Blend all together and add in the beans pot. Turn on gas, medium heat.

Then, add plantain, palm oil, smoked mackerel, seasoning cubes and little sea salt. Stir, cover pot with lid and allow to cook for about 10 minutes. 

After 10 minutes, stir again, taste for salt (adjust to taste) and then reduce gas to the lowest. Allow to simmer for about 5 minutes and food is ready.

Note: you can stir the beans as much as you want, if you want it to be all mushy. 

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