Ewa Riro (Nigerian Beans Porridge)

• •2 cup honey beans (Oloyin) or brown beans, picked over and rinsed
• •0.5 cup red palm oil
• •1 red onion, large, roughly chopped
• •2 red bell peppers, large, deseeded and roughly chopped
• •1 scotch bonnet peppers (ata rodo), destemmed (adjust to taste)
• •1 smoked catfish, large piece, broken into flakes, bones removed
• •0.5 cup dried prawns or fresh shrimp, peeled and deveined
• •2 tablespoon crayfish powder
• •2 seasoning cubes (Maggi or Knorr)
• • to taste salt
• • as needed water

Instructions

1. 1

   Soak the beans: For best results, soak the beans overnight in plenty of cold water. Alternatively, for a quick soak, bring the beans to a boil in water for 10 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse thoroughly.

2. 2

   Cook the beans: Place the soaked and rinsed beans in a large pot. Add enough fresh water to cover the beans by about 3 inches. Bring to a boil, then reduce heat and simmer until the beans are very tender and soft, about 60-90 minutes, depending on the type and age of the beans. Skim off any foam that rises to the surface. Drain the beans, reserving about 1 cup of the cooking liquid.

3. 3

   Prepare the pepper mix: While the beans are cooking, combine the roughly chopped red onion, red bell peppers, and scotch bonnet peppers in a blender. Add a splash of water (about 1/4 cup) if needed to help blend, and blend until a coarse or smooth paste forms, depending on your preference. Do not over-blend into a watery consistency.

4. 4

   Make the stew base: In a separate large pot or Dutch oven, heat the red palm oil over medium heat until it shimmers. Be careful not to bleach the oil. Add the blended pepper mix and fry, stirring occasionally, for about 15-20 minutes, or until the pepper mix has reduced significantly, the oil separates and floats to the top, and the raw pepper taste is gone.

5. 5

   Add flavorings: Stir in the flaked smoked catfish, dried prawns (or fresh shrimp), crayfish powder, and seasoning cubes into the frying pepper mix. Cook for another 5 minutes, allowing the flavors to meld.

6. 6

   Combine and simmer: Add the cooked and drained tender beans to the pot with the stew base. Stir well to combine, ensuring the beans are thoroughly coated in the sauce. Add about half of the reserved bean cooking liquid (or fresh water) to achieve a desired consistency. For a creamier texture, mash about 1/4 to 1/2 of the beans against the side of the pot with a wooden spoon.

7. 7

   Finish cooking: Bring the Ewa Riro to a gentle simmer. Cover the pot and let it cook for another 10-15 minutes, stirring occasionally, to allow the flavors to fully meld. Add more water if the porridge becomes too thick. Taste and adjust seasoning with salt as needed.

8. 8

   Serve: Serve Ewa Riro hot, either on its own or traditionally with fried plantains (Dodo), bread, or garri (fermented cassava flakes).

Chef's Tips

• 💡Bean Type Matters: Oloyin (honey beans) are preferred for their slightly sweet taste and creamy texture, but brown beans are a good alternative. Ensure beans are fresh for quicker cooking.
• 💡Don't Skip Soaking: Soaking beans significantly reduces cooking time and helps to make them more digestible.
• 💡Creaminess Factor: Mashing some of the cooked beans against the side of the pot is key to achieving that signature creamy consistency of Ewa Riro.
• 💡Adjust Spice: The amount of scotch bonnet pepper can be adjusted to your heat preference. For less heat, remove the seeds and veins, or use fewer peppers.
• 💡Palm Oil Quality: Use good quality, unbleached red palm oil for the authentic color and flavor. Ensure it's heated properly to cook out the raw taste, but don't overheat to the point of bleaching it colorless.