Deliciously Filling Nigerian-style Beans and Yam Porridge

Do you like black-eyed-pea? Most people I know love it! And how can you not, there are about a hundred ways to prepare it into a scrumptious dish. This recipe is about how to combine it with yam and ripe plantains to make a feast for the whole family, especially growing kids who need enough healthy protein for their growth and development.

Ingredients

2 cups black-eyed-peas

Scotch bonnet

Dry crayfish or prawns

Bullion cubes

Salt

2 slices of yam

Ripe plantain

Beef, 1/4 kilo, chopped

An onion

One large bell pepper

Cooking Instructions

1. First thing to do is pick the beans. You don’t want stones in your dish.
2. After picking, wash the beans, put it in a pot with water and set it on maximum heat. Boil for ten(10) minutes, pour out in a colander and wash again. You do this to remove chemical preservatives. After washing put the beans back on maximum heat to cook. Alternatively you can use a pressure pot if you have one.
3. While the beans is cooking, start prepping the other ingredients. Put the scotch bonnet, bell pepper, onion and crayfish in a blender and blend. Set it aside.
4. Wash the beef and put it in a separate pot. Slice an onion into it, add bullion cubes and a little salt. Set it on low heat and allow it to steam. Do not add water yet. After 5 minutes, add a cup of water and allow to boil on medium heat.
5. Check the beans. If they are soft, add the yam slices and allow to boil for 10–15 minutes.
6. Add the chopped up plantain next.
7. Add salt and bullion cubes.
8. Add the blended mixture.
9. Add red palm oil.
10. Add the meat and meat stock.
11. Cover the pot and leave to cook for 30 minutes on medium heat.
12. Stir the contents of the pot and put off heat.
13. Serve.

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