What it is
Beans cooked with the pot liquid until they break down into a thick, wet porridge, seasoned with palm oil, pepper, onions and often dried fish or crayfish. Unlike ewa riro the sauce is not made separately.
Key ingredients
- Beans
- Palm oil
- Ground pepper
- Onions
- Dried fish or crayfish
- Ugu or spinach (optional)
- Seasoning
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten with a spoon on its own, or with fried plantain, garri, bread or boiled yam.
Cultural significance
Beans porridge is cooked all over Nigeria and is a standard of boarding schools, hostels and large households because a single pot feeds many people cheaply. Regional touches change it: palm oil and crayfish in the south, ugu stirred through in the south east, and in some homes plantain or yam cooked into the same pot.
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