5
6
8
7
9
October - December 2015 •
The Lion King
• 53
THE LINGERING
TASTE OF FREJON
Fish:
To ensure you enjoy your
fish fat-free, try grilling, instead of
frying
Limestone/ Lime/ Vinegar:
This is
a good oil- breaking agent ensur-
ing an oil-free wash as well as stops
fermentation processes
Sweet Potatoes:
Yellow potatoes
are rich in estrogen and inclusion
in diet is advised
for someone
trying for a
baby
Pasta:
Always cook your pasta
using a pot twice as big as the
portion to be cooked.
Extracting Citrus Juice:
Try roll-
ing it between your palms or on
a countertop, before cutting off the
top and giving it a squeeze to extract
its juice.
Quick Clean-Up:
Cleaning up the
kitchen after cooking could be
quite daunting, make it easy by hook-
ing a plastic bag around the faucet
head in your kitchen sink to bin pota-
toes peel, sliced off melon rinds, etc
By Afolake Solomon
F
rejon (Feijão) is a beans-based
meal commonly eaten by
Brazilian returnees, especially
in the Brazilian quarters of Lagos,
Nigeria (Saros as they are fondly
called) and Sierra Leone.
It is mostly served on Good Fridays
amongst Catholic faithfuls world-
wide as it imbues the tradition of
nourishment of non-dairy based
foods and also on special occa-
sions like weddings.
INGREDIENTS (SERVING FOR 4
PEOPLE)
Frejon
•
300gms / 2cups of Black eyed
peas
•
200mls of Coconut milk
•
1Liter of Water Honey/ Sugar
to taste
•
1- Teaspoon of Grounded
Garlic
•
1- Teaspoon of Nutmeg
•
Salt to taste
Peppered Fish/ Snail Sauce:
•
4 Med. Sized Croakers Fish-
scaled or 4 Large-sized Snails-
Gutted and Washed with
Vinegar/ Lime
•
150Mils of Olive Oil
•
100grms of fresh tomatoes –
Diced
•
1- Large- sized Onions- Diced
•
2 Teaspoons of Dried Ground
Pepper
•
Spices- Curry, Dried Thyme,
White Pepper
•
1- Large Sized Green –pepper-
Garnishing
•
Skewers
HOW TO PREPARE
FREJON is a relatively simple dish,
however, it requires patience as
you need to boil the beans until it
softens and is completely free of
water, this would take about 1hr
30mins to 2 hours, before it can be
set down to cool.
While waiting for the beans to cool,
gut and season your fish or snail
with spices and salt (please parboil
the snail in hot water for about
5 - 7mins before seasoning). Dice
the onions and tomatoes into fairly
small sizes or as preferred, preheat
your sauce-pan at moderate heat
and sauté the snail or fish, onions,
tomatoes and grounded pepper
before simmering at low heat for
about 10mins. Add salt to taste, if
necessary.
To the cooled beans, blend it with
the coconut milk, till it becomes
a smooth puree. Pour the puree
into a pot and stir in the sugar (or
honey) and nutmeg to taste on
low heat. Stir constantly (to stop
the bottom from burning up) until it
thickens, then set down.
SERVING ADVICE
Skewer the snail and garnish using
green pepper and onions. Serve
alongside any chilled crisp drink
like white wine and the ageless
palm wine will definitely rise to the
occasion! Frejon can be eaten by
adding Farfora or Garri. It can also
be made into a drink by adding
more water and eaten with biscuit.
In-i-che!
NUTRITIONAL FACTS
Servings Per Recipe 4
Calories
169.8
Total Fat
3.4 g
Cholesterol
0.0 mg
Sodium
215.7 mg
Total Carbs
26.7 g
Dietary Fiber
7.6 g
Protein
9.0 g
* Daily Dietary Requirement 2000Cal
10
Food |
Lifestyle
