Follow these steps for perfect results
Brown beans or Black Eyed Peas
washed
Coconut milk
Sugar
Ginger
minced
Garlic
minced
Onion
cut into rings
Scotch Bonnet Peppers
chopped
Roma Tomato
Crushed Tomatoes
Spring Onions
chopped
Sardines
Garri
Bouillon Cubes
Salt
to Taste
Wash the beans and place in a pot with 1/2 cup of coconut milk.
Bring to a boil on medium heat and add 3 cups of water.
Boil until the beans are very soft, almost mushy.
Blend the soft beans with the remaining coconut milk.
Return the blended mixture to the pot and continue cooking.
Season with sugar and 1 bouillon cube.
Open the sardine can and drain the oil into a separate pan.
Fry the onions, spring onions, scotch bonnet peppers, tomato, and blended tomatoes in the sardine oil.
Season the fish sauce with garlic, ginger, and the second seasoning cube.
Pour in the sardines and stir.
Serve the Frejon hot with the fish sauce and garri sprinkled over it.
Expert advice for the best results
Soak the beans overnight for faster cooking.
Adjust the amount of pepper to your desired spice level.
Use fresh coconut milk for the best flavor.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a bowl and garnish with fresh spring onions and a drizzle of the fish sauce.
Serve with a side of fried plantains.
Serve as part of a larger Nigerian meal with Jollof rice.
Balances the spiciness.
Discover the story behind this recipe
Often eaten during the Lenten season by Catholics in Nigeria.
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