28 March 2012



There are so many ways one can prepare beans. Back in the days, we loved beans and yam porridge so much. Beans is a very good source of protein. For some reasons, my family doesn’t seem to like my way of cooking it those days. So I came up with this!



2 cups Nigerian sweet beans
1 Plantain
1 Mackerel
2 Knorr cubes
Sea salt
3 Garlics
1 Onions
Knorr Aromat
Sunflower oil


Pick the beans so as to ensure there are no stones. Wash and soak the bean for a couple of minutes, while you put a pot on the gas with 4oo lits of water and bring to boiling.

Once boiled, drain the water in the beans and add the beans into the boiled water. The secrete to having those beans come out one one is, always ensure that water in the beans does not go above the beans level until the beans is done. Meaning, one must always be checking the means time and again so it doesn’t burn.

The beans could take about 40 to 50 minute to done. I always love cooking mine the night before. I take my time and when it stays over night, it tastes better and has that beautiful dark colour.

While the beans is cooking, spice the mackerel with sea salt, ½ tablespoon of knorr aromat. Put into a freezer bag and put into the fridge to marinate.


Cut the tomatoes into cubes. In a medium pot, pour in 150 mls of sunflower oil, cut in onions, pepper and garlics. Fry for 2 mins and then add the tomatoes. Cook until the all the water in the tomatoes is dried out. Add 2 cubes of knorr, thyme, and pinch of sea salt.

While the tomatoes are cooking, bring out the mackerel from the fridge and put into the oven. Roast for 15mins 200 degrees gas. The reason for this is that when the fish goes into the stew, it won’t scatter.

Add the fish into the stew; reduce the gas and cook, allowing the fish to soak in the stew. Stir after 10 mins, and taste.

Serve with fried plantain.

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