Frejon! 

Hey Everyone! Its Good Friday! I’m sure we’re all having a beautiful day..

I absolutely love Easter! Because Easter is the reason why we’re here today!

Alright, let’s get right into it.. this is the recipe Pst M mentioned in her earlier post.

Frejon is a coconut bean pudding, mostly cooked and shared on Good Friday. It is usually served with fish stew, peppered snail, or Ijebu garri. It is popularly referred to as “Ewa Ibeji” and coconut..

Ingredients

  • 2 cups of black beans (you can substitute with honey beans).
  • 1/2 – 3/4 cups of coconut milk
  • 2 heaped tablespoons of sugar (or more)
  • A pinch of salt
  • 5 cloves

Process

Get your honey beans, pick and remove the dirt.. (that’s the black beans behind the honey beans)


Boil the beans till it gets very soft, and I mean very soft. Salt is not needed when boiling.


Once the beans is cooked and has absorbed all the water, pour into a blender, add coconut milk.

Blend till very smooth.

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Pour the beans and coconut paste back into the pot.

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add cloves.

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Season with sugar and salt.

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Set the heat to medium or low, and allow the bean and coconut paste to cook until it thickens. Ensure that you stir fairly constantly to prevent it from burning and forming thick lumps. To enhance the coconut flavour, you can add an additional 1/4 cup of coconut milk.

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You can decide when you want to take off the heat. If you want to enjoy it with a creamy consistency, take it off the heat after about 10 minutes.

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If you would rather enjoy it as a paste, like mash, leave it in for another 5 – 7 minutes.

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As with tradition, serve with fish stew and Garri.

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And that’s it.

Here’s to Good Friday!!

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Have a great weekend everyone!!

Much Love,

Kemi

Recipe and photo credit: dooney’s kitchen

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