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Enjoy the sweet taste of beans porridge with garnished fish

Black-Eyed or Brown beans are rich in high quality protein which provides a healthy alternative to meat and other animal protein. They are also rich…

Black-Eyed or Brown beans are rich in high quality protein which provides a healthy alternative to meat and other animal protein.

They are also rich in soluble fibre which helps lower blood cholesterol.

This makes beans a must-have staple in Nigerian dishes.

INGREDIENTS:

Beans

Palm oil

Pepper

Onions

Seasoning cube

Salt to taste

Tilapia fish

Crayfish

COOKING DIRECTIONS

1. Put the beans in a pot and pour water up to the level of the beans and start cooking.

Note: If you have a pressure cooker, beans is one of the staple foods you will want to use

 it for. It reduces the cooking time considerably.

2. Cook till tender, adding more water from time to time, if necessary. Always keep the water at the same level as the beans so that when the bean is done, you will not have too much water in the porridge.

3. When the beans porridge is soft, add the onions, crayfish, pepper and seasoning.

4. Add the red palm oil, salt to taste and cook for more 5 minutes on medium heat and turn off the heat.

PREPARING THE FISH:

1. Pour the vegetable oil into a bowl and add the ground garlic, parsley and habanero pepper. Add the crushed stock cubes, black pepper and salt. Mix very well and set aside.

Dry the water from the fish using a kitchen paper towel and make deep slant cuts on both sides of the fish. Stuff about 3 orange wedges into the gill space.

1. Scoop the marinade into the cuts making sure to get as much marinade into the cuts as possible. Put some into the gill pockets too.

2. Transfer the fish to a wide enough aluminium foil sheet.

3. Squeeze some orange juice (from the wedges) on the fish and add the remaining orange wedges and the sliced onions onto the fish.

4. Place another sheet of aluminium foil on the fish and fold the 2 sheets around the fish to make an envelope.

5. Place the envelope in the fridge for about 1 hour to marinate.

Grill:

1. After 1 hour, set your oven to 200°C / 400F to preheat for 10 minutes.

2. Put the fish envelope on the oven rack and bake for 20 minutes.

3. Remove the top foil sheets and rub the barbecue sauce on the fish.

4. Set the oven to grill for 10 minutes.

5. Serve the grilled fish with bean porridge.

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