I have been reminiscing these last few days about my childhood and how on one visits to the village, my grand mum will cook up such delicious dishes with very few ingredients. One of such dishes was Edikang Ikong and red kidney beans. All the ingredients were of course sourced from her garden, talk of organic food at its best.So red kidney beans is one of my inspiration for this dish. The other inspiration is that I simply wanted to purée the ugwu just like you will do for Nigerian black soup. The smooth sauce is such a nice twist to eating ugwu chopped. This is one sauce that is so fibre packed coming from the ugwu and the protein goodness from the beans.
So my ingredients for this Turning regular every day foods into sauce is as few as my granny’s but I must admit that there was a touch to those village soups and dishes that is difficult to replicate in the cities.
Well whatever…. I really enjoyed my new creation with yam and I am sure you will too. Enjoy
Recipe
Small bunches of Ugwu (1 cup when blended)
1 cooking spoon blended Tomato (previously boiled)
1 tablespoon ground Scotch Bonnet Pepper(adjust to taste)
1/2 medium size Onion
1 table spoon ground Crayfish
2 cooking spoons Palm oil
1/2 cup dressed smoked Prawns
1/2 cup Red Kidney Beans
Seasoning to taste
Salt to taste
Method
1, Pick, wash and chop the ugwu into large chunks. Pour into a blender, add 1/2 cup water and blend. This will take some time. If the vegetable is not blending , push the vegetable to the base of the blender to allow the blender blades to move. Do not use more water as this sauce is meant to be thick
2, Heat the oil and fry the onion,add the tomato,pepper,crayfish ,prawns, seasoning and salt to taste. Fry till sourness of tomato and pepper goes off .
3, Taste the sauce and correct seasoning, then add the ugwu purée and cook for about 3 minutes.
4, Rinse the red kidney beans and add to the sauce and cook for 2 minutes.
5, Serve with boiled yam. Yummy!
Tip:
You can use canned Kidney beans and this can be found where canned foods like baked beans, green peas are sold.
Wow, ma this dish is very lovely. I will try it this weekend. But please if am not using the canned kidney beans can it get soft within the three minutes you used here? Thanks.
Damn! Dis is jus my thiny! But I was wondering abt dat mysef wud d red kidney beans get well cooked in 3 mins cos dis is d kinda dish I love playing with – 2 my hubby’s annoyance! #grins# But he demolish each dish wt great relish!
This simply awesome. The is the wow factor. Mama. Am certainly going to try this and the the Ugwu helps to break the gas problem some people face after eating beans meals
Hello Grace. I used the canned Red Kidney Beans so it is soft already anyway. However if you are using raw kidney beans , it has to be boiled till soft before use.
Thank you very much. Just what I needed to know cos i prefare using the raw one.
I love & enjoy your delicious inventions. Pls what is Ugwu? Is it the normal igbo ‘ugu’ that we find in the market or something else? Thanks a lot.
oh splendid, i have wondered wat else to make with red kidney beans apart from salad/coleslow. haha. tnx