Ewa (beans) and bread is a cherished breakfast staple in Lagos, Nigeria. This recipe showcases two distinct ways to prepare Nigerian beans – a special Yoruba-style beans with stew, and the popular porridge beans variation.
While the Yoruba version features a unique stew without tomatoes, the porridge beans style is more common in the south and eastern regions, particularly among the Igbo people. Both preparations offer delicious ways to enjoy this protein-rich dish.
Ingredients
- 3-4 cups dried beans
- 15cl palm oil
- 1/2 cup dry ground pepper
- 2 onion bulbs
- 2 Maggi or Knorr cubes
- 5-10 tomatoes, diced (for porridge version)
- 1 cup ground crayfish
- Ground ginger
- Salt to taste
- Leafy vegetables (optional)
Steps to Follow
- Step 1: Sort beans to remove debris and rinse thoroughly
- Step 2: For Yoruba-style stew: Heat palm oil in pot for 3 minutes (don’t bleach)
- Step 3: Add ground dry pepper to oil and fry for 10 minutes, stirring occasionally
- Step 4: Add onions, ground ginger, and Maggi cube. Cook for 5 minutes
- Step 5: For porridge version: Parboil beans for 5-10 minutes, drain and rinse
- Step 6: Cook beans in fresh water with sliced onions until tender (about 1 hour)
- Step 7: Add crayfish, palm oil, Maggi cubes, salt, and pepper
- Step 8: Top with diced tomatoes and vegetables, cook for 10-15 minutes more
Additional Instructions
- Prep time: 20 minutes
- Cook time: 1 hour 15 minutes
- Serves: 5 people
- Can be served with bread (Yoruba style) or with yam/plantain (porridge style)
- Ripe plantain pairs exceptionally well, adding natural sweetness
- Avoid using potash to speed cooking – slow cooking produces better results
- Store leftover beans in refrigerator for up to 3 days
General Nutritional Values
- Approx. Calories: 380 kcal per serving
- Approx. Protein: 15g
- Approx. Carbohydrates: 45g
- Approx. Fat: 18g
