How to make BEANS POTTAGE // NIGERIAN BEANS PORRIDGE

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner and provides protein.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños offer a similar heat with less intensity.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being a healthier fat.

Pick through the beans to remove any stones manually.

Wash the beans by running cold or room temperature water through it 3 to 4 times, removing any floating dry shafts.

Transfer the beans to a pot and add chopped onions, salt, and lots of water.

Cook the beans on the stove for about 45 minutes to 2 hours, adding water as needed to prevent burning. Alternatively, use an electric pressure pot, adding beans, chopped onions, salt, and water, then cook on the Bean or chili option for about 18 minutes.

Blend red onions, Scotch bonnet pepper, and red bell pepper until smooth.

Heat palm oil in a pan until hot, then add the blended pepper mix and fry until the color changes, stirring to prevent burning.

Season the pepper sauce with salt and beef seasoning cube, mixing well.

Check the beans after the timer goes off, releasing steam if using a pressure cooker before opening for safety.

Add the cooked beans to the pepper sauce, mixing thoroughly.

Add water left from cooking the beans and additional water to achieve desired consistency, then cover and cook for about 5 minutes.

Prepare plantains by cutting them with a crinkle cutter for texture, then fry in medium heat palm oil until golden brown, transferring to a paper towel to remove excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary