Faten Wake (Hausa Bean Porridge)

Name: Faten Wake (Hausa Bean Porridge)
Total time: 75 min
Yield: 3 servings
Ingredients: 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)

Faten wake is a traditional Hausa bean porridge from Northern Nigeria.

75 min · serves 3

Ingredients

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)

Steps

Rinse the beans thoroughly, removing any dirt or stones.
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).
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.
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.
Serve hot.

More recipes with black-eyed peas, onion, tomatoes or chile peppers

Adapted from “Faten Wake (Hausa Bean Porridge)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.