Preparing Peeled Beans Jellof - Taco Tuesday And Talent Tuesday.
*****PLEASE DON'T VOTE AGAIN, THIS IS A MISTAKE*****
Hello community people, it's another Tuesday, in fact last in the month of March, phew! I really do not understand how the days are flying so fast these days. Well as you all know it's the Taco Tuesday and Talent Tuesday and we are to showcase our culinary skills and also our various talents. I ain't no professional chef who can razzle one with their culinary prowess, lol.
If you crave for something or food and you're sure of finding a way to satisfying it please do so asap, e get why, lol.
So my craving landed me into preparing peeled beans. jellof.
I know this may sound unusual to some people because the normal way of preparing peeled beans is akara or moi moi, my #hivenaija people can relate but you know it's good to try out new ways of cooking a particular food.
Let's see the ingredients needed
Beans - the which is the main ingredients. You can either use iron, patasco, akara beans or even brown beans, whichever one preferably.
A sizeable bulb of onion,
Pepper - I used dry one.
Seasoning cube - optional
Palm oil
A small finger of ginger.
Crayfish
Fresh tomatoes - just few
Salt to taste.
The cooking*
First put the beans in a bowl, pour warm water into it and wash.
Next step is to peel them. To make it easier and faster, use a mortar and pistle to give them a light pound just by the edges of the mortar.
Once done, wash again but this time sieving the water to remove the seed cover. This can take you up to three times to wash off the seed cover. The final wash will be with a clean water.
It's now time to cook it so put the beans in a pot add a quantity of water to reach the beans level, cover and put the pot on heat.
We know beans do take some time to cook but here's a secret to make it cook faster - once it starts boiling, add onions whether sliced or shredded, followed by a pinch of salt.
While it's cooking, get the other ingredients ready - pouund the pepper and ginger .
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