A RECIPE FOR NIGERIAN PEELED BEANS PORRIDGE

INGREDIENTS
FOR PEELED BEANS PORRIDGE (BABY FOOD VERSION)

• 2 cigar cups
  (approx. 500g) beans (brown/black-eyed)
• 2 cooking
  spoons red palm oil
• 1 tablespoon
  ground crayfish
• 1 medium
  onion
• Pepper and
  salt (to taste)
• 1 big stock
  cube
• 100g chicken
  breast

INGREDIENTS FOR PEELED BEANS PORRIDGE (UKWA VERSION)

• 2 cigar cups
  (approx. 500g) beans (brown/black-eyed)
• 2 cooking
  spoons red palm oil
• 1 tablespoon
  ground crayfish
• 1 medium
  onion
• Pepper and
  salt (to taste)
• 1 big stock
  cube
• Dry Fish

NOTES ON THE INGREDIENTS:

1. If you want
   to prepare this recipe for a baby that is less than 1 year old, please do
   not add salt.
2. If you don’t
   feel comfortable adding pepper to your baby’s food, please skip this
   ingredient.

BEFORE YOU
COOK PEELED BEANS PORRIDGE

1. Remove the
   beans coat.
2. Chop the
   onions, grind the crayfish and pepper.
3. Cut the
   chicken breast into small pieces.
4. If you are
   cooking the breadfruit-taste-alike version, soak the dry fish and separate
   into small pieces.

COOKING
DIRECTIONS

1. Put the
   peeled beans in a pot, pour water up to the same level as the beans and
   start cooking. If using the dry fish, add it at this time.
2. Cook till
   tender adding more water from time to time, if necessary. Always keep the
   water at the same level as the beans so that when the beans is done, you
   will not have too much water in the porridge.
3. When the
   beans is soft, add the onions, crayfish, pepper and seasoning, stir well.
4. Add palm oil
   and cook till the oil changes to deep yellow.
5. Stir very
   well, add salt to taste and it is ready to be served. Bear in mind that
   the porridge may look watery at this time but it gets thicker when it has
   cooled down.