Easter always brings back my childhood memories especially the food. Growing up I lived in a close knit Estate and it was a tradition to gift your friends and neighbors’ food and some food gifts stood out and one of such food was Frejon. We got this food gifts from mostly Lagosian with Brazilian or Portuguese family roots.
Our family normally got like two or three of these food gifts during Easter, it is usually delivered in cane baskets, covered with a lovely napkin, and inside the basket is a Pyrex bowl with the frejon (Beans Paste), Fish Stew and some garri. I am no lover of the beans, but the fish sauce, oh lord it was always tasty, the fresh aroma and taste of fresh sauce always got me.
Now that am grown I wanted to show my children, they apparently beans stew lovers, not necessary fresh fish lovers, what food and activities we enjoyed at Easter. So hence this blog post.
I will let you out on a secret, shush… promise not to tell okay? After all the cooking I went straight for the Fish head, yes I am a proud fish head eater. There you have it, it’s no secret anymore. Now shall we cook please?
I will let you out on a secret, shush… promise not to tell okay? After all the cooking I went straight for the Fish head, yes I am a proud fish head eater. There you have it, it’s no secret anymore. Now shall we cook please? @kraftplusTweet
2 Cups Black Eyed Beans
A Can Coconut Milk
1 Teaspoon Salt to Taste
½ Spoon Sugar
4 Pieces Cloves
1 Teaspoon Cinnamon powder (optional)
1 medium Fresh Fish
2 cups Blended pepper Sauce
2 tablespoon Vegetable oil
1 Cup Garri
- Wash and cook the bean without salt for 40 minutes on normal pot but if using pressure pot cook for 20 minutes until very soft and mushy.
- When cooked put beans into a blender jug and add a little coconut cream, cloves, cinnamon and salt blend it all up until very smooth and silky. If the paste is too thick add a little coconut milk to loosen it.
- Pour the mixture into a pot and let it warm up a bit stirring all the time.
- Pour into a plate and garnish the top with some garri.
- Pour vegetable oil into a pot let it heat up a bit pour in the blended pepper sauce, cook for 5 minutes.
- Add in salt and seasonings stir and add the fish in gently, allow to cook on medium heat for 15 minutes
- When the oil raises to the top of the sauce your fish sauce is ready.
- Serve the fish into a plate.
The Frejon is normally served with a little sprinkle of garri on top as garish and the fish sauce. if you are like me, I soak the garri in cold water and eat.
Enjoy Your Meal.
Happy Easter, stay home, stay safe and stay healthy.