Vegetarian
Ewa Oloyin — Honey Bean Porridge
Naturally sweet honey beans cooked soft and stirred through with palm oil, onion and pepper. Vegetarian as written.
Oloyin beans are sweet enough that they need very little help. Cook them until they collapse at the edges but still hold shape in the middle — that is the texture you are after.
Method
Drain the soaked beans, cover generously with fresh water and boil for 40–50 minutes, topping up with hot water as needed, until soft.
In a separate pan, warm the palm oil and fry the onion for 4 minutes until translucent.
Add the blended pepper, dry pepper and iru. Cook for 5 minutes until the raw edge disappears.
Tip the pepper mixture into the beans, season, and simmer together for 10–15 minutes so the flavours settle.
Mash a ladleful of the beans against the side of the pot and stir it back in — this thickens the porridge without flour.
Serve hot with fried plantain.
Cooking tips
- Salt at the end. Added early it slows the beans down and toughens the skins.
- Always top up with hot water; cold water shocks the beans and they stop softening.
- Leave out the iru and stock cube for a fully plant-based version.
AFG Products Used
Everything you need from our range
Palm Oil
Red Palm Oil
Unrefined red palm oil — the colour and body behind banga, efo and bean porridge.
Spices & Seasonings
Nigerian Dry Pepper Blended
Finely ground dried peppers — the smoky, fiery backbone of Nigerian cooking.
Spices & Seasonings
Scotch Bonnet Rodo Peppers
Fruity, floral, fiery — the pepper at the base of jollof and pepper stew.
More to cook
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