Adalu (Beans and Corn Pottage)

If you’ve been following my blog you’ll know beans is not exactly one of my favourite food. Infact, growing up I totally hated beans like I gisted in my beans pottage recipe HERE. Now I do eat beans every now and then but my dearest daughters do everything to resist this food. Anytime it’s beans for lunch or dinner they start by protesting ‘mum I don’t like beans’, ‘I don’t want to eat beans’, then they squeeze their faces and eventually because they know mum aint gonna have none of it, they eat amidst protest 80 percent of what is meant to be side to the beans (garri, bread, pap or anything else) and 20 percent of the beans but I’m still thankful because I have hope that eventually like me they will get to a stage where they willingly eat beans. Karma unh? lol.

Adalu is simply beans and corn cooked together. You can use fresh cornn or sweetcorn. Here I have used sweetcorn. The process of cooking adalu is similar to my beans pottage recipe HERE and I have even borrowed some pictures from there to use on here. It’s a straightforward recipe so let’s go:

Adalu

Preparation time: 5 minutes

Cooking time: 55 minutes

Total time:1 hour

INGREDIENTS

Black eyed beans

Palm oil

Stock cubes

Salt

Corn

Pepper (fresh blended or ground dry pepper)

DIRECTIONS

1) Wash beans and cook in a pressure pot. If you don’t have pressure pot cook with a regular pot till beans soft.

IMG_78882) Pour palm oil in a pot and put on medium heat. Add chopped onions and stir for 1-2 minutes before pouring the blended pepper in the oil. Add bouillion (maggi cubes) and salt and let this fry for 3-5 minutes.

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3) Add the cooked beans into the pepper mixture and add a cup of water. Don’t make it too watery. If your cooked beans has high water content already you might not need to add water. Cover the pot and let the beans cook with the pepper mixture  for 5 minutes.

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5) Use cooking spoon to mash the beans then add the sweet corn.

I like beans melt in the mouth so I make sure beans is well cooked almost pureed before adding sweetcorn. If you don’t like it this way then adjust to your preference.

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6) Leave to cook for another 2-5 minutes and adalu is ready to eat.

Adalu

 

Enjoy on it’s own or with a side of dodo, garri or pap.

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Adalu

Till my next post..

“My mother is pure radiance. She is the sun I can touch and kiss and hold without getting burnt”- Sanober Khan

 

Ewa agonyin using hand mixer

So I’ve been a little under the weather. On Wednesday I had a bad headache while at the restaurant. I took some paracetamol and got on with it. I got home and body ache started. Oh no! God please no..not now. I quickly took some painkillers, praying it doesn’t escalate. Thankfully I slept off and woke up Thursday morning with the pains greatly reduced.

I headed to the restaurant and was making Ewa agonyin. My pressure pot had done a very good job as usual and the beans was super soft already. I just needed to mash the beans with wooden Spoon aka Orogun or omorogun and I thought no no omorogun 2day. I was taking it real slow as the fear of body ache is the beginning of wisdom..lol.

I know people use blender and food mixer to mash beans but hey I ain’t got time for that because if it doesn’t simplify the job, it’s not for me. Firstly the whole batch won’t go in a blender at a go so looking at four batches for the over 8 litres beans i made was a big no no. Secondly the washing up of blender afterwards and d messy stuff..No! So guess what I did guys? I simply brought out my hand mixer and in less than a minute (you read that right) less than a minute I got me my mashed beans. Ewa agonyin with no stress, no mess. So guys welcome to K’s Cuisine easy peasy mashing of beans for ewa agonyin.

My body thanked me for the thoughtfulness. I will be using the hand mixer for other things this week and I will share with you. Say bye to omorogun, blender and whatever for ewa agonyin, embrace the One minute no stress, no sweat, no mess hand mixer ewa agonyin!

Ewa agonyin

For my full ewa agonyin recipe, Click HERE

Below is the Video of the Process

Have a good weekend 🙂

 

Frejon

It’s few days to Easter weekend and a good time to give my christain followers recipe for a popular Easter friday meal. It’s Frejon! Frejon is beans and coconut milk dish served on good Friday popular among Brazilians and Nigerians. It is traditionally served with fish stew, peppered snail (according to wikipedia) and garri. Find below recipe for Frejon:

Preparation time: 10 minutes

Cooking time: 50 minutes 

Total time: 60 minutes

Meal type: Main, celebration

INGREDIENTS

2 cups Black beans (You can substitute with honey beans as i did)

400ml Coconut milk

5-6 tablespoons Sugar

Salt

1/4 teaspoon Cinnamon (Optional)

Clove (Optional)

 

DIRECTIONS

1) Pick the beans, rinse and pour in a pressure pot. Add water and cook till soft.

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This takes about 25-35 minutes in a pressure pot. It takes longer without pressure pot.

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2) When beans is soft, pour in a blender.

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3) Add the coconut milk and blend

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The blending takes less than a minute if beans is well cooked.

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4) Pour the mixture in a pot, add sugar, salt, cinnamon and clove, put on heat and stir till thickens. Turn off heat when thickened.

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5) Frejon is ready to eat. Serve with fish stew and garri

Frejon

4) I served it with Hake fish stew and Garri Ijebu

Frejon

Enjoy

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So are you going to cook Frejon on Easter friday?

Have a happy Easter celebration☺

Don’t forget to follow me on instagram HERE

“Share our similarities, celebrate our difference”- M. Scott Pecki

Gbegiri

Gbegiri is one delicacy that needs no introduction to my Ibadan people ! This soup right here is the truth! lol..Gbegiri is made from beans and it’s easy to make. It’s healthy and  delicious.

INGREDIENTS

1 cup (400g tin) brown or white black eyed beans

2 tablespoon palmoil

1 table spoon locust- Iru

1 Maggi cube

Salt

2 tablespoon ground pepper

COOKING DIRECTIONS

Peel the beans. Click HERE on how to peel beans using blender.

Put the beans in a pressure cooker, add water and cook till very soft. If you do not have a have pressure cooker, you can cook the beans with the regular pot but this will take about 2 hours as the beans has to be cooked till very soft.

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When the beans is cooked, mash it. My pressure cooker makes it so soft that I only have to turn with a cooking spoon.At this stage you can decide to proceed in either of two ways. First one being to blend the cooked beans and second being to sieve. I always go for the second as this is the authentic way of making gbegiri. My Oyo state people know this! So if you’re going with the authentic recipe, sieve! If you have very  thick consistency of the cooked beans, add just a little bit of water so it’s much easier to sieve. Be careful not to add too much water as gbegiri must not be too watery.

Sieve the beans collecting the liquid in a pot.

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When you’ve collected the sieved  liquid in a pot, put on the cooker, add maggi cube, locust, pepper, palmoil and salt to taste. Don’t overdo the pamoil. You only need just enough Palmoil to give it colour.

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Leave it to cook for 5-10minutes

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Gbegiri is ready. Serve with buka style stew and amala. You can also add ewedu into the equation to make it Abula!😄 oh la la….

Gbegiri,ewedu,buka style stew and amala
Gbegiri,ewedu,buka style stew and amala

Bon appetit. ClickHERE for Buka style stew recipe.

Ewa agonyin

For someone who hated eating beans when growing up, this is one method of cooking beans that makes me eat beans at all. I hated eating beans when I was young so much that I would rather go hungry than put beans in my mouth..lol. Then came a day 7years ago when my mum’s friend Mrs Phillips persuaded me to try Ewa agonyin.Verdict? I now cook and eat this delicacy once in a while…Yes. Ewa agonyin did it for me! 😄

What makes Ewa agonyin is the special sauce the beans is served with. So let me take you through the whole process of achieving this.

Ewa agonyin

INGREDIENTS

2 cups brown beans or white black eyed beans

1 medium size red onion

1 brown onion (chopped)

maggi cube (or any stock cube of your choice)

4 tablespoon grounded dry pepper (mixture of dry bell pepper and habanero)

2 fresh tomatoes

1 cup of palmoil

salt

DIRECTIONS

*Wash the beans thoroughly, add water, salt and cook in a pressure pot. If you do not have a pressure cooker, you can cook in normal pot but you have to cook it for a long time as the beans needs to be cooked till it’s very soft.

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*When the beans is very soft, mash it well with wooden or cooking spoon to form a paste. This should not be watery.

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That’s your beans done. Now set the beans aside and proceed to make the sauce.

*Blend together the dry pepper, tomatoes and the red onion.

*Set pot on the cooker, add palm oil and let it heat for about 2 minutes till it changes colour to brown. Remember this sauce requires a lot of Palmoil. Once the Palmoil has changed colour, take it off the cooker and let it cool.

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*Put the pot back on the cooker and immediately add the chopped onions. Lower the heat and let the onion fry until it caramelises. This process takes a while.. About 10minutes.

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When the onions get caramelised, go ahead and  add the blended pepper and let it fry. The longer it fries, the more the pepper changes colour.

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*Keep stirring till you achieve a dark colour then add maggi cube and salt to taste.

You have to be careful not to overfry as the sauce can quickly go from well done to being burnt!

When you’ve achieved this colour, take the sauce off the cooker.

Serve the beans and put the sauce on it. There you have it! Good old fashioned Ewa agonyin!

Ewa agonyin

*Ewa agonyin is best served with bread. You can also have it with fried plantain, garri or yam.

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