- Beans- 2 cups
- Red Bell Pepper (Tatashe) – 3 pieces
- Scotch bonnet (Rodo) – 3-4 pieces
- Onions – 1
- Eggs – 2
- Vegetable oil
- Seasoning cube
- Banana leaves or moi moi leaves ( you can also use foil paper/plate or plastic)
- Titus fish, boiled eggs, shrimps, corn beef (based on your preference)
- Peel and wash the beans (you can use the blender method shared in the post – How to peel beans with a blender)
- If you are using the Titus fish or shrimps, boil and debone the fish and set aside. If using egg boil your eggs now.
- Place a pot on fire and add a little water. If you are using banana leaves, wash the leaves, cut the stick of the leaves and line them in the pot.
- Wash the peppers and onions and blend together with the beans until you get a smooth paste
- N.B the paste shouldn’t be thick
- Pour the paste in a mixing bowl, add a cooking spoon of vegetable oil, break the two raw eggs inside the paste and mix.
- Then add salt and seasoning cubes to taste (you can dissolve the seasoning cube in hot water before adding it to the paste)
- You can add water to the paste if it is too thick (it should be a little watery). Mix well.
- Then use the cooking spoon or a cup to pour the paste into the leaves/plastic plate/foil paper. Add the fish/shrimps/corn beef/boiled egg then wrap the leaves or cover the plate and arrange them in the pot. Do this until all the paste has been poured.
- Cover the pot and allow to cook for 15 minutes.
When done bring it out, unwrap and enjoy with your meal.
Contributed by Abimbola Oki, Food enthusiast | [email protected] | @fabbimzyphoto source: 9ja foodie