Serves 2
75 min
Nigerian Frejon Recipe
Recipe GLPRf21255ac3a2c53
A rich and flavorful Nigerian legume stew made with brown beans or black-eyed peas cooked in a fragrant coconut milk base, infused with aromatic spices, fresh peppers, tomatoes, and sardines. This creamy, comforting dish is served with garri for a traditional West African dining experience.
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Ingredients
1/2 cup brown beans or black-eyed peas
1 cup coconut milk
1/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
1 small onion, cut into rings
2 scotch bonnet peppers, chopped
1 roma tomato, diced
3 tablespoons crushed tomatoes
1 handful chopped spring onions
1 can sardines, drained
1 handful garri
2 bouillon cubes
Salt to taste
Directions
Rinse and sort the brown beans or black-eyed peas, removing any debris. Cook them in boiling water until they are tender but still hold their shape, approximately 30-40 minutes. Drain and set aside.
In a large pot or saucepan, heat the coconut milk over medium heat. Stir in the minced garlic, ground ginger, and sugar, mixing well to combine.
Add the cooked beans to the coconut milk mixture along with the onion rings, chopped scotch bonnet peppers, diced roma tomato, and crushed tomatoes. Stir to combine all ingredients.
Crumble the bouillon cubes and add them to the pot. Stir well to dissolve and distribute evenly throughout the stew.
Add the drained sardines to the pot and gently fold them in, being careful not to break them apart. Taste the stew and adjust the salt as needed.
Simmer the frejon over medium-low heat for 10-15 minutes, allowing the flavors to meld together. The stew should be creamy and fragrant.
Stir in the chopped spring onions and cook for an additional 2 minutes to soften slightly.
Serve the frejon hot, accompanied by garri on the side for dipping or mixing into the stew as desired.
