Eunice loves to cook Nigerian food and share her recipes with others.
Macaroni and beans pottage is a delicious twist on beans pottage. This recipe is open to different interpretations—you can tweak it to suit your taste. For example, you might try adding basil and beef.
This is not a traditional dish. I don't know the origin of this delicacy; I know only that my mother used to make it when I was little, and now I make it for my family, too. It's easy, cheap and comes together quickly.
|Prep time||Cook time||Ready in||Yields|
2 hours 10 min
- 2 cups black-eyed pea (beans)
- 1 1/2 cups macaroni
- 5 habanero peppers, blended
- 3 tablespoons ground dry crayfish
- 1 fish, smoked or dried
- 1/2 cup palm oil
- 1/2 teaspoon salt
- 2 cubes soy seasoning
- 1 onion, sliced
- After picking through the beans and making sure they are free of stones, put them in a pot of water and parboil.
- After 20 minutes, strain the beans. Fill a pot with fresh water and add the strained beans along with the sliced onions and salt. (I like to add the onions immediately because I find that it helps the beans soften faster.)
- Boil the beans until they're soft and mushy. In a separate pot, parboil and strain the macaroni to reduce the starch.
- In the pot of beans, add the ground pepper, crayfish, seasoning and palm oil. Boil for 30 minutes.
- Add the macaroni and fish. Allow everything to boil for another 30 minutes. Add a little water if needed.
- Stir the contents of the pot until everything is mixed properly. Turn off the heat and serve.