Peeled Beans Porridge
Peeled beans porridge is a Nigerian dish of skinned dried beans cooked down until soft and thick. Removing the skins gives a smoother texture than ordinary bean stews, and the beans break down easily into a porridge. Ground crayfish and pepper add savory heat, while palm oil stirred in at the end gives color and a rounded, earthy richness. It is traditionally served with pap, gaari, or custard.
Instructions
Soak the dried beans in cold water until the skins loosen, then rub them off with your hands and rinse the beans clean.
Grind the pepper together with the crayfish until you have a rough, even paste.
Put the peeled beans in a pot, cover them with water, and boil until they are tender enough to crush easily between your fingers.
Stir in the pepper and crayfish mixture along with the sliced onions. Keep cooking until the onions are soft and the beans have broken down into a thick, porridge-like consistency.
Add the palm oil and salt to taste, stir well, and serve hot with pap, gaari, or custard.
If you are making this for a baby under a year old, leave out the pepper and the salt.
Make it personal.
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