SPROUTED BEANS PORRIDGE: NIGERIAN INSPIRED
This food is inspire by my childhood favourite of beans and pumpkin leaf. My mom used to make this for us and we enjoyed it. Sometimes, she will add yam, sweet potatoes or plantain (unripe or ripe).
Servings
2people
Servings
2people
Ingredients
Instructions
  1. Heat oil in a large pan or wok over medium-high heat until hot. Add the mushroom, and cook until brown, stirring occasionally, about 5 minutes.
  2. In the same pan, add the garlic, ginger and onions, stirring constantly, and cook until very soft, about 30 seconds. Add tomato and pepper mix, water, stock cube and sprouted beans. Cook for 5 minutes on low heat
  3. Add pumpkin leaf and pepper, stir and allow to simmer for a minute Taste for salt and add if needed Remove from heat and enjoy
Recipe Notes

You can add 2 tablespoon of crayfish and fish to the dish. If using crayfish, skip the ginger and garlic. You can replace pumpkin leaf with spinach, kale or any green leafy vegetable

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