HOW TO MAKE BEANS & YAM PORRIDGE

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier but may be more expensive.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale is nutrient-dense while cabbage is more affordable.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: carrots

Carrots add sweetness and are often cheaper.

Transfer black eyed peas into boiling water and stir.

Cover and cook the beans for 10 minutes.

Remove the beans from the stove and strain them out, giving them a quick rinse to avoid bloating.

Transfer the beans back into the pot and add enough onions and hot water just above the beans.

Cover and cook the beans until they are 90 percent done.

Cut the washed yam into cubes, removing any brown parts, and leave the coatings in water to prevent browning.

Blend the pepper and onions together.

In a pan, add red palm oil and heat it up.

Add diced onions to the hot oil and stir, frying for about 3 to 5 minutes, stirring occasionally to prevent burning.

Once the onions are well fried, add the blended pepper and stir.

Cover and allow the pepper to fry.

After the pepper is nicely fried, add blended crayfish and stir, leaving it for about 2 minutes before taking it off the stove.

Add salt to the almost ready beans and stir.

Add the pepper sauce to the beans and stir together, testing and adjusting the seasoning as needed.

If a lighter consistency is desired, add more water at this point.

Leave to cook for about 20 to 25 minutes until the yam is ready.

After 20 minutes, stir and check the yam; if ready, the dish is complete.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary