Frejon Recipe – How to make frejon

A brief history; “Countries where Frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the “Brazilian Quarters” in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a suitable ac-compliment to non-dairy foods such as fried fish and peppered snail.
The frejons consumed in Nigeria and West Africa are puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding. In certain countries the dish is flavored with cocoa. The beans are boiled to a thick soft paste and blended with coconut milk. Frejon is often served with fish stew, peppered snail and Garri Ijebu.“– Source

How to make frejon – Frejon recipe
• Prep Time: 30 minutes
• Cook Time:1 hour
• Total Time: 1 hour 30 minutes
• Region:       Portugal, Brazil, Nigeria, Sierra leone

Ingredients:::

• 1 cup dry honey beans

• 1 cup coconut milk 

• 5 Cloves “Konofiri”- Optional

• Salt to taste

• ½ tbsp sugar or sugar substitute

Directions:::

Step 1: Wash and boil beans without salt until really soft. Let it cool down a little; then transfer it into a food processor. Blend with half of the coconut milk until smooth then run it through an iron mesh sieve. If the blend is too think to go through the sieve, just gradually stir it through with a spoon until you have a pasty looking chaff left in the sieve

Step 2: Return the mixture in the pot to the stove on low heat, stir in the remaining coconut milk, along with the sugar, cloves and some salt to taste. (Do not over season. You want to be able to taste the coconut flavor). Cook slowly on low heat. 

Step 3: Make sure to stir the soup occasionally while the soup is cooking in order to prevent it from burning and forming lumps

Step 4: When the soup reaches your desired consistency, set aside and serve with stewed fish and dry garri

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