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Wednesday

KFB Foodie Talk: How to make Honey Beans and Yam Porridge

"Life is a pot of beans" - Anonymous. 

For our newbies, the KFB foodie talk column - handled by Dobby of Dobbysignature -  is basically for ladies and 'guys' that are interested in learning how to cook better  ;).I wonder how that quote came about. This is what i think it means though; Just throw all the ingredients into the pot and let it cook. While it cooks, don't bother about digging in cos it'd still be hard. At its own time and once it's soft enough to eat (you'd know), just dig in. Whatever you see is what you get. Sounds really philosophical doesn't it 😊
Beans and yam porridge is a hearty dish enjoyed across the country. It's a one pot dish which has the essential classes of food such as protein, carbohydrate, fat & oil. When combined with yam, it takes it to a whole new level of awesomeness. I love using honey beans for this dish because it takes a lesser time to soften in the pot than other species of beans which takes a greater period of time to cook. Some people enjoy it watery while other enjoy it thick. You could add other ingredients such as fish but it's usually better when it's cooked plain. Beans and yam porridge could be eaten hot the way it is or taken with drinking garri or bread. Enjoy!

How to make honey beans & yam porridge
• Prep Time:     
30 minutes
• Cook Time:    Over an hour
• Misc:              Serve hot
• Level:             Easy
• Recipe Type: Main 


Ingredients:::
• 3 cups honey beans
• 3 slices white yam
• 1 medium sized red onion, chopped
• 1/2 cup crayfish, ground
• 1 tbsp. powdered chili pepper
• 1 cup palm oil.
• 2 seasoning cubes, crushed
• salt to taste
Procedure:::
Step 1: The first step is to pick the beans. This is done to separate the unwanted particles such as stones and chaff from the beans. Rinse the beans with clean water and place in a medium sized pot. Add water just enough to cover the beans in the pot then cover and cook on medium heat. Don't add salt or anything else to prevent the beans from hardening. Leave to cook for about 45 minutes. While the beans cooks, move to step 2. 
Step 2: Cut about 3-4 slices of yam and peel the brown skin. Rinse the yam slices about 2-3 times then chop into smaller chunks. Set this aside. 
Step 3: Open up the bean pot lid and take a bean seed. Press to see if it's soft. If it isn't soft, add more water and leave to cook further. If it's soft enough, Add a little water into the pot and add the chunks of yam. At this point, you can add the salt to taste, pepper, crushed seasoning, chopped onion, crayfish and palm oil. Cover the pot and leave to cook for about 30 minutes more. 
Step 4: Open the pot, stir the beans and yam together, then turn off the burner. Serve with drinking garri or bread. 

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