image source: afrotourism.com
I know how difficult it could be finding other meals to eat aren’t rice especially in the festive season. I mean, what’s Easter of Christmas without that party jollof right? Well it doesn’t have to be the same this Easter. I’ll be teaching you to make a very yummy, nutritious and health meal called Frejon this Easter. Before I jump into it, let me give you a brief history of the delicious dish called Frejon.
Frejon is gotten from the Portuguese word Feijão, which means beans. Frejon has beans as its main ingredient. The other ingredient it has is coconut milk. When made, it’s a thick pudding which can be eaten with vegetable fish sauce or any other sauce of your choice really. It’s a popular meal many Christians prepare on the Easter weekend. This meal is highly nutritious and is a great substitute for those trying to eat healthier and cut down on rice meals.
According to Wikipedia, “Countries where Frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the “Brazilian Quarters” in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a suitable ac-compliment to non-dairy foods such as fried fish and peppered snail.”
Frejon is often served with fish stew, peppered snail and Ijebu garri.
Ingredients
(For one or two servings)
1 cup dry honey beans
1 cup of coconut milk
Salt to taste
½ tablespoon sugar or sugar substitute
Procedure
Wash and boil beans without salt until very soft. After it cools down, blend with with half of the coconut milk until it’s very smooth, then pour into a sieve. Stir gradually until a paste is left in the sieve.
Pour the paste into a pot and place on your cooker on low heat then pour in the remaining half of the coconut milk and stir. Add sugar and little salt to taste. Cook slowly on low heat with pot open like you would dry tomatoes. Keep stirring the paste to prevent it from burning.
When the paste is dry and as thick as you want it to be, serve with vegetable fish sauce. Food is ready!
image source: mariespastiche.com
Some people sprinkle Ijebu garri on the Frejon after it’s served but you don’t have to. It’s completely up to you.
Now you know!
video source: sisiyemmie TV
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