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This recipe will have your guests licking their plates..No mercy!! This Nigerian Beans porridge recipe is simple and loaded with nourishing ingredients that take that plain ole black-eyed peas to a whole new level. Don’t believe me? Try it out and see
I was contemplating keeping my beans porridge recipe a secret but I got way too excited after receiving the most wonderful feedback from my friends. I guess my head was swelling and I couldn’t bear leaving you out of the mix.
nigerian beans porridge
This dish goes by many names in Nigeria but is the most popular in Ewa oloyin. I know growing up I hated beans and I’m sure a lot of kids feel the exact same way.
Don’t worry because you’ll be happy to know I cracked the code!
Here is a little back story. My mom used to serve beans porridge with fried plantains at the side but she noticed that I would only eat the plantains and I would neglect the beans. So, she did something incredible!
She adapted her recipe to suit me by adding plantains or sweet potatoes into the porridge itself.
I don’t have kids…yet… but speaking as an adult with a very clear memory of childhood I am against forcing kids to eat what they don’t like, I think adapting the recipes is the first step in the right direction and no one ever said a recipe couldn’t have extra senrere.
I Know children love this recipe and SO DO ADULTS!!
it’s best to use dried beans for this recipe. The most popular beans used in this porridge are black-eyed peas and honey beans. I’ve dropped some pictures below to show you how they look
Honey beans 
black eyed peas
Yup! it’s not popular but it’s a good way to save time. Make sure to follow the instructions on the can and follow the rest of the recipe. I will still recommend using the dried lentils so that you have more control over the texture of your dish
Apart from all this deliciousness, you should expect large flavours! Savouriness from the spices, natural sweetness from the vegetable base and plantains- MA PA MI Naw! If your beans porridge is made well you WON’T BE ABLE TO STOP! You’ll be back for seconds, thirds, fourths and let’s hope the pot isn’t gone by the time your guests arrive
Refrigerate in a plastic or glass container. Store for up to 1 week
Yup. You just have to ignore the meat and crayfish in the recipe and you have a vegetarian meal that tastes just as good!
Craving more bold spices and Nigerian favourites? Here are some tasty recipes for you to try out…
- okra soup
- Jambalaya rice
- Nigerian beef stew
- Pepper soup
- Efo riro
P.s if you try this recipe at home, remember to tag me @nigerianfoodiehub on instagram so that I get to see it and I add you to my cabinet of honourable foodies.
- 4 cups Black eyed beans
- 2 Red bell peppers
- 1/2 cups palm oil
- 3 tomatoes
- 2 ripe plantains chopped
- 11/2 onion sliced
- 2 red scotch bonnets
- 3 smoked turkey wings
- 1 tbsp salt
- 2 tbsp Crayfish powder
- 3 Stock cubes
- 1/2 tbsp thyme
- 1/2 tbsp paprika
- Blend bell peppers, scotch bonnet and tomatoes. Set aside and boil for 20 minutes.
- Parboil beans in pot for 20 mins. Drain the water, wash lightly and add in new water
- In the pot of beans add half an onion (sliced) and 1tbsp of salt and boil for 20 minutes. Then add plantains and boil for 10 more minutes . Once cooked drain excess water
- In another pot add palm oil, saute onions. Once onions are browned pour in pepper base and season with 1 stock cube and crayfish
- Chop smoked turkey and place it in the sauce to cook for a few minutes. Then, slowly transfer your sauce to the beans, stir well and cook for 5 minutes on medium heat
- Taste to check for seasoning and adjust spices accordingly. Turn off heat and allow it cool a bit