Preparing Peeled Beans Jellof - Taco Tuesday And Talent Tuesday.

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.

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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 of choice

• optional

• Palm oil
• A small finger of ginger.
• Crayfish - I love adding it to my beans although some people don't
• Fresh tomatoes - just few
• Salt to taste.

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Getting Ready

First put the beans in a bowl, pour warm water into it and wash, and sieve thereafter.

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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.

See how it looks after pounding

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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.

Here's how it will look like. At this stage, you can use it to prepare moi moi or akara after grinding.

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The Cooking

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 soften but here's a secret to make it cook faster - once it starts boiling, add onions whether sliced or diced followed by a pinch of salt.

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While it's cooking, get the other ingredients ready. Since I'm using dry pepper and ginger, I pounded them together. Then diced the tomato.

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Once you noticed that the beans is almost cooked, add the pepper and ginger, seasoning cube. Allow to cook for three minutes then add crayfish and palm oil.

Allow to cook between three to five minutes so it can absorb all ingredients.
Uncover, turn and taste for salt, once you're okay with the taste, add the tomatoes last.

Reduce the heat and allow to simmer for one minute and your peeled beans jellof is ready to eat.

You can eat it with pap, custard, agidi or the master of it all - drinking garri, lol.

I hope you will try it out, do let me know. Thank you.

Still the #threadsaddict 😂

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