It’s Frejon day!!! Happy Good Friday to you all. If you are in a city or country that celebrates Easter be very grateful because as I type this, I am at my desk at the office boo!!! So I am not a total party pooper, let’s move on.
I heard about Frejon about 4 years ago and even made it several times but never blogged about it. 2015 is the year that I fix all that. I was speaking to my mum yesterday evening as photographed the dish and she was saying she was going to make it as well but it seems there are already too many recipes available.
Well, i’m uploading mine and giving it my own presentation twist, sue me! I also had mine with a little bit of boiled yam because it just seemed so light to have on it’s own. Maybe I should have sprinkled more Garri hmm. Anyway, enjoy this Frejon dish and happy good Friday.
Recipe for Frejon
Ingredients (Serves 1-2 people)
1/2 cup of raw kidney beans (I used brown beans)
A cup of coconut milk
1/4 teaspoon of sugar
A quarter teaspoon of ginger
1/4 teaspoon of minced garlic
1 small bulb of onions (cut into rings)
2 scotch bonnet peppers (chopped)
1 medium tomato
3 tablespoons of blended tomatoes
4 pieces of cloves
Handful of chopped spring onions
1 can of sardine or any fish of choice
A handful of Ijebu Garri (or more)
2 seasoning cubes
Salt to taste (optional)
Method
In a pot, place your washed beans and 1/2 cup of coconut milk and bring to boil on medium heat. Add 3 cups of water to the beans so it boils till it’s very soft, almost a mushy texture.
Once the beans is soft, blend it with the rest of the coconut milk and return to the pot to continue cooking. Add in the cloves, sugar and seasoning cube.
Open your sardine and drain the oil into a separate pan, fry the onions, spring onions, pepper, tomato and blended tomatoes.
Season with the garlic, ginger and seasoning cube.
Pour in your sardine and stir.
Serve the Frejon with the fish sauce and garri sprinkled over it.
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