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Beans Porridge

Also known as Beans Porridge (Ewa Riro — Yoruba Style)

Ewa Riro — stirred beans — is the standard Yoruba method of preparing beans for an everyday meal, distinct from the fully mashed Ewa Agoyin and the Hausa-style bean soup. In Ewa Riro, the cooked beans retain some texture while being cooked in a richly seasoned palm oil and pepper sauce, creating a thick bean stew that is simultaneously protein-rich, deeply flavoured and deeply satisfying.

Beans Porridge, Nigerian cooking

Ingredients

  • 2 big cups of honey beans or brown beans, soaked overnight
  • 3 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 cooking spoons of palm oil
  • 3 big handfuls of ground dried crayfish
  • 1 big handful of smoked fish — optional
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Beans. Drain soaked beans. Place in a pot with fresh water and the sliced onion. Boil for 45 minutes to 1 hour until the beans are very soft but still holding their shape — not falling apart. Drain, reserving the cooking liquid.

  2. 02

    Frying the Pepper Base. Heat palm oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry for 12 to 15 minutes until well-cooked and oil floats on top.

  3. 03

    Combining. Add the cooked beans to the fried pepper. Add ground crayfish, smoked fish if using, seasoning cubes and salt. Add some of the reserved bean cooking liquid to achieve a slightly saucy but thick consistency. Stir everything together. Simmer for 15 minutes on medium-low heat, stirring regularly, until the beans have absorbed the flavours and the sauce is thick. Taste and adjust all seasonings.

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