Hi everyone, how are you all doing today? Today’s recipe is here to tantalise your tastebuds. You all know I am all about flavours, taste and textures. It all has to balance. I remember my stewed beans that I blogged about a while ago, after that I thought to myself you need to follow up on that.
Beans Porrage is a favourite of mine, I just love the way all the ingredients all come together and create an explosion of flavours. It’s so easy to make and I always challenge people to step out of the norm and create a lasting experience with your food. You can never go wrong with that.
The use of coconut cream here is all about savoury and sweet. The combination is to die for. So smooth and silky. Hehehe, no for real, ok let’s get started so that you will get where I am coming from. 🙂
- 5 cups of beans
- 250g of coconut milk or cream
- 2 soup spoons of palmoil
- 3 large Tatashe
- 1 medium sized tomato
- Smoked turkey
- Smoked fish
- Dried catfish
- 1 tablespoon of crayfish
- Knorr cube
- Half a tuber of yam
- 2 large ripe plantain (make sure it’s firm and not too ripe)
Prep time: 2 hours – overnight (beans picking and soaking)
Cooking time: 2 hours
Total time: 4 hours.
Blend the peppers and then boil for 20 minutes
Next, This step will be quick especially if you have already picked and soaked the beans in advance. Soaking the beans helps in cooking Faster and also helps eliminate gassiness that comes with eating beans.
Once the beans has been cooking for over an hour, check it and the proceed to add the coconut milk
Stir very well to make sure it’s well incorporated. Cover the pot and continue to cook, but this time lower the heat.
Whilst that is boiling, heat up the palm oil, once hot, add the sliced onions.
Allow it to fry until the onions is translucent, but not dark.
Next add the pre boiled pepper. Allow to fry on low heat for 12 minutes.
Next add the boiled yam/plantain to the beans. Mix well together and continue to cook on low heat. For 12 minutes
Back to the sauce.
Add the sauce to the beans
Mix well together and simmer on low heat for 20 minutes. (Low heat will not break the yam or plantain. Low heat is cooked on steam)
After 20 minutes, it should look like this. Take it off the heat and let it rest before serving
It’s ready to be served! Enjoy!
That’s it fromme today.
I’ll see you all in my next post
Love Duchess O