BEANS AND PLANTAIN PORRIDGE

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Hello beautiful readers and welcome to my blog, if you are visiting for the first time, you are highly welcome and old-time readers are also very much appreciated.

Today's post is on beans and plantain porridge. Now, just a little question on beans, have you ever noticed the difference in the taste between brown and white beans? Or the amount of time it takes them to soften?
If you haven't noticed yet, brown beans are by a mile sweeter,  some people call it sweet beans. It takes a shorter time to soften brown beans unlike white beans known as Black-eyed beans. The challenge with brown beans is its cost, it's actually more expensive in the Uk than white beans.
So when next you want to buy any of them have these at the back of your mind.

WHAT YOU NEED

  1. 800 grams of brown 
  2. 2 Mackerel fish 
  3. Half bowl of palm oil
  4. 6 cubes of bullion cubes
  5. Salt (optional)
  6. All-purpose seasoning for the fish
  7. 4 tablespoons of crayfish
  8. Pepper and ginger to taste
  9. 3 bulbs of onions
  10. 3 fingers of plantain
 HOW TO PREPARE

  • Blend onions, pepper and ginger and set aside.
  •  Peel unripe plantain and cut into round bits or as desired and set aside.
  • Select beans to get rid of foreign bodies like stones, beans peel etc.
  • Wash beans, put into a pot water and leave to cook.
  • When beans start boiling, drain the water out, add fresh water and start cooking again. (Draining the water is a means of getting rid of chemicals used in preserving  the beans  also to avoid running stomach and heartburn for some people)
  • When the beans get semi-soft, Add crayfish, bullion cubes and diced plantains and leave to cook. (Plantains should not be added when beans are very hard so that they are not squashed while trying to get the beans soft).
  •  When plantain and beans are very soft, turn off the stove and set aside.
  •  Prepare fish by cutting mackerel into round bits, wash properly and remove unwanted areas in the stomach and head.
  • Season fish with all-purpose seasoning and set aside.
  • Pour oil in a pan, leave to get hot and start frying the fish.
  •  Fry the fish turning them from side to side until golden brown.
  • Take out golden brown fish and set aside.
  •  Pour blended onions, pepper and ginger into a pan of palm oil and fry until water from the mixture is gotten rid of.
  • Once the pepper, onions and ginger mixture is ready, pour into the pot beans and leave to boil on low heat so the mixture can be well incorporated into the beans.
  •  At this point, taste the food and add some salt if desired.




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