Faten Wake (Hausa Bean Porridge)

• 2 cups dried beans (black-eyed peas or brown beans)
• Water (enough to cook the beans)
• 1 medium onion, chopped
• 2–3 fresh tomatoes, chopped
• 1–2 Scotch bonnet chiles or chile powder to taste
• 1–2 tablespoons groundnut oil or palm oil
• 1 small bunch of leafy greens, such as spinach, sorrel, ugu, amaranth, or bitterleaf, chopped (optional)
• 1–2 seasoning cubes (optional)
• Salt, to taste
• Ground crayfish (optional)

Ingredients for 4 servings (730 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse the beans thoroughly, removing any dirt or stones.

2. 2

   Place the beans in a pot, cover with enough water, and simmer over medium heat until soft and the water is almost absorbed (about 40–60 minutes).

   Stovetop
3. 3

   Add chopped onions, tomatoes, chile, and oil to the cooked beans. Stir and allow to simmer for 10–15 minutes, until the mixture thickens and the flavors combine.

   Stovetop
4. 4

   Stir in chopped leafy vegetables, ground crayfish, seasoning cubes, and salt. Continue cooking for another 5–10 minutes, stirring occasionally until the porridge thickens and is well blended.

5. 5

   Serve hot.