SPROUTED BEANS PORRIDGE: NIGERIAN INSPIRED
Ingredients
- 1 tbsp olive oil or red oil
- 400 g mushroom
- 1/2 red onions chopped
- 1 clove garlic minced
- 4 tbsp tomato and pepper mix
- 1 inch ginger minced
- 2 cups sprouted beans or 2 cups cooked beans
- 1 vegetarian stock cube
- 1 cup Water
- 2 cups ugu leaf chopped, (pumpkin leaf)
- Pepper
- salt
Servings: people
Instructions
- 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.
- 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
- 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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