Difference between revisions of "Frejon"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Sierra Leonean ([^cC])(.*)\]\]" to "Category:Sierra Leonean cuisine Category:$1$2 Recipes") |
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# Serve with fresh fish and [[gari]] or [[couscous]]. | # Serve with fresh fish and [[gari]] or [[couscous]]. | ||
| − | [[Category:Sierra Leonean Vegetarian]] | + | [[Category:Sierra Leonean cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Fresh fava bean Recipes]] | [[Category:Fresh fava bean Recipes]] | ||
[[Category:Unsweetened chocolate Recipes]] | [[Category:Unsweetened chocolate Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
Revision as of 16:16, 8 May 2012
Ingredients
- 500 g zwarte-ogen (broad beans)
- 300 ml coconut milk
- 1 tablespoon of sugar
- 30 g pure chocolate
- 1 teaspoon mixed spices
Directions
- Wash and peel the broad beans.
- Combine the broad beans with coconut milk and 200 ml water and let them simmer approximately 1 hour, until tender.
- Add the sugar, allow the broad beans to cool down and mash them (or use a blender / food processor).
- Grate the chocolate and mix with a cup of water; stir until the chocolate is dissolved.
- Scoop the chocolate mixture and the mixed spices into the broad bean purée and warm thoroughly.
- Serve with fresh fish and gari or couscous.
