Cooking Beans Porridge At Home - My Local Recipe
Hello everyone, it's a pleasure to share with you my method of preparing Beans porridge which is a very familiar dish in my country moreso my favourite meal.
So today I decided to make my favourite at home because I've been craving for it since last week.
I went to the market and got the food items myself including the beans itself since I needed a good quantity that will sustain me for sometime. I fetched half almost six cups to prepare because I normally cook it in such a quantity I can warm the remnant the next day and continue to feast on it.
The first thing I needed to do was to pick up stones from the raw beans so I don' endup crushing stones when I'm eating my beans porridge.
What I usually do when it comes to preparing Beans porridge is that, I will parboil the beans and get rid of the water, wash away possible preservatives that might have been used to prevent weevils from damaging the beans.
In the case of beans I harvest myself from the farm or was present when it was harvested, I don't wash and throw away the beans water because it contains high percentage of protein I wouldn't want to get rid off.
How about you? Can you relate to this? Or yours is the formal
I began to prepare my ingredients right away as the beans is parboiling, the most difficult work for me while making beans porridge is the cutting of the vegetables like; spinach, onion leaf or pumpkin, the rest of the duties afterwards are more easier for me..
I had hard times cutting the vegetables but I did cut them all by myself before the beans was done per boiling.
I washed off the beans water because I am not sure if the preservatives that was used to preserve the beans. The next thing was to bring the ingredients I want to use together to make everything easier..
With me I have
1. Seven maggi cubes
2. Some dry fish
4. Half cup of palm oil
4. Tomatoes paste
5. Onions
I'm not sure about the differences between the function of onion bulb and onion leaf inside food but I used both because theres these amazing scent that comes from using onion leaves to cook..
There's a very nice mixture I usually use for my cooking. It's a mixture of crayfish, powdered pepper, fermented and grinded lucost beans plus other few things that adds to the tastes of my food..
The next thing was mixing my ingredients and this is were the major differences comes in in cooking. Others will have their onions fried then add some water and the ingredients then allow it to boil a little bit before putting their rice or beans inside.
For me, I do my mixture right off the fire, on the ground before putting it back to the cooker to complete the cooking
After adding my Maggi and palm oil from the ground, I mixed it before adding my tomatoes, onions, pepper, then vegetables before doing the final mixing all in the ground.
After mixing, I put it on fire and allow it to boil for little time then bring it down, I made sure the beans was very soft as at the time I was per boiling it because I don't like my vegetables to overdone. At the end for was ready but one thing was missing..
I don't like eating just beans porridge empty like that, I love to join it with either a loaf of bread or garri, at least some carbohydrate to compliment the proteinous food. In today's case, I went for bread..
I enjoyed my meal and thought about sharing my recipe with you all in the community. Let me know what you think about my method of preparing Beans porridge...
