How To Prepare Frejon

Frejon is believed to have  Brazilian origins and the myth is that Nigerians who came back home from Brazil and were mostly Yoruba Catholics introduced it to us.

This unique delicacy is made with Black Beans, Coconut Milk and some spices, served with fish stew and it is mostly eaten during the Easter festivity.

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-1/2 cup of beans (I used brown beans)

-1 cup of coconut milk

-1/4 teaspoon of sugar

-1/4 teaspoon of ginger

-1/4 teaspoon of minced garlic

-1 small bulb of onions (cut into rings)

-2 scotch bonnet peppers (chopped)

-1 medium tomato

-3 tablespoons of blended tomatoes

-Handful of chopped spring onions

-1 can of sardine or fresh fish, snails

-A handful of Ijebu Garri

-2 seasoning cubes

-Salt to taste (optional)

How To Prepare

1. In a pot, place your washed beans and 1/2 cup of coconut milk and bring to boil on medium heat. Add 3 cups of water to the beans so it boils till it’s very soft, almost a mushy texture.

2. Once the beans is soft, blend it with the rest of the coconut milk and return to the pot to continue cooking. Season with sugar and 1 seasoning cube.

3. Open your sardine and drain the oil into a separate pan, fry the onions, spring onions, pepper, tomato and blended tomatoes.

4. Season with the garlic, ginger and seasoning cube.

5. Pour in your fish and stir.

6. Serve the frejon with the fish sauce and garri sprinkled over it.