Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, smoked fish porridge beans. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Smoked Fish Porridge Beans is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Smoked Fish Porridge Beans is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have smoked fish porridge beans using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Smoked Fish Porridge Beans:
- Make ready 1 1/2 cup oloyin beans
- Get 1/2 cksp palm oil
- Get 1 smoked mackerel fish
- Take to taste salt
- Make ready 1 bulb onion diced
- Prepare 2 tbsp blended crayfish
- Take 3 fresh pepper diced
- Get 2 cube knorr maggi
- Prepare handful diced scent leaf
And mind you,na we yoruba dey use am pass,so stop forming as if itz an olden days tin. Smoked Haddock Fish Cake Recipe & Creamed Leeks - Great British Chefs. Dominic Chapman shares his smoked haddock fish cakes recipe. Green beans, spinach and broccoli make a great base for a healthy lunchbox treat with oily fish and yogurt dressing, from BBC Good Food.
Instructions to make Smoked Fish Porridge Beans:
- Pick beans, wash and per boil cook till its tender; clean smoked fish and set aside
- Heat up a small pot add palm oil, once it's hot add onions, pepper, salt, knorr cube, stir and add the smoked fish (You can decided to either fry your red oil sauce or add everything into the pot of beans.)
- Stir gently and allow it simmer for about 7mins in low heat finally add scent leaf stir and turn off heat almost immediately.
- Serve and enjoy with some plate of drinking ijebu garri
This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers. Made with smoked blue fish, this is a mid-Atlantic take on the classic Niçoise salad. Chef Spike Gjerde pickles his own beans at his Baltimore restaurants, but using store-bought versions in this mid-Atlantic take on a Niçoise salad works well, too.
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