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¤ Beans and Fried Stew (Ewa Agoyin) ¤

I mean seriously, I love this dish like kilode. Beans was my best food as a child. Guess that’s why I’m very tall. Lol.  Anyway, almost anything made with beans is my favourite.

-2 cups Nigerian Honey beans
-Pepper blend
-1 large onion
-1/2 cup Palm oil
-1 seasoning cube

MARY’s Method
* Soak beans for 1 hour and discard soaking water (not compulsory if you’re running out on time). Cook until soft with a quarter of the onion. (I like to cook with onion though not compulsory). Your pressure pot should come in handy here- It drastically reduces cooking time. (Add water just enough to cover the beans in the pressure pot. That should be adequate for to have your beans very soft. Takes about 20 minutes)

* Dice or slice onion. Place frying pan on low heat and melt palm oil till it begins to smoke. Fry the onion in the palm oil till it’s golden brown. Pour in the pepper blend. Add seasoning cube and salt to taste. Fry till very dry.

* Serve beans hot with pepper sauce and fried plantain.

Watch Video


~MARY’s Kitchen

¤ Yam Porridge ¤

 No real big deal with this dish but I love it anyway.
#Yamrecipe #AsaroElepoRederede

-5 slices of yam
-1 medium sized onion
-Blended pepper (tomato+pepper)
-Palm oil
-1/2-1 cup Shredded smoked fish
-2 tsp Ground crayfish
– 1/4 cup whole crayfish (head removed) (optional)
-1 cup Ugu or amaranth leaves (washed and chopped)
-2 Seasoning cubes
-1/2 tsp each Curry and thyme

MARY’s Method

*Place two cups of water in a pot. Add the blended pepper, chopped onions, spices, seasoning cubes and salt to taste. Bring to boil.

* Peel yam and cube. Pour into the boiling water. Allow to cook for about ten minutes. Add crayfish and flaked fish. Allow to Cook for about 10 minutes.

* Add palm oil and the chopped vegetable and stir into the pot of yam. Allow to cook for 5 minutes on low heat.

* If you like your porridge without yam lumps, marsh very well with a wooden spoon. If otherwise, just marsh mildly.

*Serve with boiled egg or grilled or fried fish, chicken or meat.


~MARY’s Kitchen

¤ Bean Roll ¤

This is a creative presentation of your regular moi moi. No difference in the ingredients; just the preparation method.

I am certain that you and your family/guests will love this. . .


– 3 cups Black eyed beans
– 4 Romano pepper/Spice garden bell pepper (tatashe)
– 2 Scotch bonnet
– 2 Big Onions
– 2/3 cup Flaked boiled and deboned Mackerel/ Salmon (Titus fish) or Corned beef
– Fish stock
– 4 tbsp Ground crayfish
– 1/4 cup chopped Ugu leaves
– 1.5 cup Vegetable oil
– 6 hot dogs
– 5 Eggs
– 4 Seasoning cubes
– Salt

»MARY’s Method

* Soak the beans for about 5 minutes and peel by rubbing beans between the palms of your hand. Soak in water for about 20-30 minutes.

* Boil 2 out of the eggs. Remove the shell and yolk. Dice the albumin and set aside.

* Grind the beans with 3 peppers and 1.5 onions in a blender (with just enough water to keep the blender running) to form a smooth paste.

* Preheat oven to 180 degrees celcius.

* Beat the eggs and add to the bean paste. Add the fish (or corned beef), crayfish, spices, vegetable oil and salt to taste. Add some warm water if necessary. Stir the bean paste with a wooden spoon for 5-7 minutes.

* Chop the boiled egg albumin, remaining pepper and onion and hotdogs. Mix together with the chopped ugu leaves and halve.

* Line a baking sheet with aluminium foil and grease generously with margarine. Pour half of the bean paste and place in the oven for 5minutes (the bean paste should have begun to set by then).

* Sprinkle a portion of the chopped ingredient and return to the oven. Allow to bake for 15-20 minutes or until a skewer comes out clean from the beans.

* Roll up carefully while still hot.

* Serve as the main dish or as an accompaniment to other dishes like rice.


~MARY’s Kitchen

¤ Beans and Maize Combo ¤

You already know that I like beans a lot. Here’s another bean-based dish. I particularly like this combo because of it’s high nutritional value. The amino acids are relatively balanced. And the taste is spectacular.

– 4 cobs Freshly harvested corn
– 2 cups Nigerian Honey beans
– 1 Large onion
– 2 Scotch bonnet
– 1.5 cup Palm oil
– Salt to taste

MARY’s Method

* With a sharp knife, carefully scrap the maize seeds from the cob.

* Pour maize into pot and cover with water. Remove chaff with perforated spoon. Cook for 30 minutes. (I cook in a pressure pot for 10-15 minutes).

* Add picked, washed and presoaked beans into the pot. Cook till beans is soft. (With a pressure pot, beans should be ready in 20-25 minutes).

* Chop onion and scotch bonnet finely. Add to the pot of beans-maize. Add pepper blend and palm oil. Add salt to taste. Cook for about 7-10 minutes on low heat.

* Serve warm.

» Enjoy!

~MARY’s Kitchen

¤ Efo Riro ¤ (Yoruba style Vegetable soup)

When they say, “That woman has prepared vegetable soup for that man, so he does her bidding”, I suspect this is the soup they are talking about. . . Lol

How many ‘lives’ does this soup have sef?


– Lagos spinach (shoko) (or Amaranth (tete))
-3 large Red bell peppers
-3 Finger chilli peppers
-1-2 Scotch bonnets (Depending on how spicy you want it)
-1 large & 1 medium sized Onion
-1/2 cup Palm oil
-Beef or Chicken
-Cow skin
-Offal (saki and liver are my favourites)
-Baby snail (fried)
-Smoked Cat fish
-Brown shrimps (head removed)
-2 tbsp Ground Crayfish
-1/3 cup (or more) Locust bean (Iru)
-1 or 2 seasoning cube
-Salt to taste

MARY’s Method

* Chop the vegetable. Place in a bowl of salted water. Set aside for 15 minutes. Drain and rinse two more times with clean water. (Carefully use a sieve to retrieve the vegetable from the water; don’t pour all the contents into the sieve).

*Pulverize the peppers and the medium onion with a blender to give a slightly coarse blend. Set aside.

* Parboil the assorted meat. Boil the meat with a quarter of the onion, seasoning cube and salt.

* Add the properly washed and cut cow skin, parboiled assorted meat and snails. Cook for 5 minutes, leaving very little (about 1/3 cup) stock sauce in the pot.

*Pour the palm oil in another pot and place on low heat. Dice the remaining onion, pour into the oil and fry for about 3 minutes. Pour the blended pepper into the oil. Add the locust bean and fry till dry.

* Scoop the contents of the meat pot into the pot of fried pepper. Wash, debone and shred the fish. Add the fish, prawns and ground crayfish. Allow to cook for about 5 minutes.

* Add the washed vegetable to the pot and stir into the ingredients. Check for salt. Simmer for 5 minutes.

* Serve with rice, pounded yam, semolina or cold pap


~MARY’s Kitchen

¤ Juicy Vegetable Soup ¤

Sometimes I love my vegetable soup to be really juicy. Amaranth has this special peculiar taste I can’t resist when it comes to juicy vegetable soup. It makes for a dish without me adding any accompaniment

No big deal. Same method with my efo riro. You can find recipe for the vegetable soup (efo riro) here: Efo-riro-yoruba-style-vegetable-soup by MARY’S Kitchen 

Only that I don’t allow my fried pepper to dry out before adding my vegetables.

You should try it out sometime.

~ MARY’s Kitchen

¤ Gbegiri ¤ (Bean Soup)

I am a proper Oyo lady and I will be sharing the recipe for one of our special soups today.

– 1 Cup Black eyed cowpea
– 1 Medium sized Onion
– 1 Scotch bonnet
– 2 Tbsp Locust bean
– 1 Tbsp Ground crayfish
– 1/4 Cup deboned smoked mackerel (optional)
– 1/4 Cup Palm oil
– 1 Seasoning cube
– Salt to taste

MARY’S Method

* Soak beans for 10 minutes. Rub between fingers to remove seed coat. Soak for 3-4 hours. If in a hurry, you may cook with potash to reduce cooking time.

* Boil peeled beans in 1-1.5 cup water till very soft.

* Allow to cool. Pulverise with onion, pepper and locust bean (and deboned smoked fish if using) to give very smooth paste using your kitchen blender.

* Turn paste into a cooking pot. Add ground crayfish, palm oil and seasoning cube. Allow to boil for 5-7 minutes. Make sure to stir at intervals to prevent it from burning.

* Voila. Your bean soup is ready.

* Serve with ewedu soup if you want. (I don’t like the combination of the two though). Serve with beef or chicken from your beef or chicken stew.

* Eat with Amala.


~ MARY’s Kitchen

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