The ‘Nigerian brown bean’ (also known as ‘Honey Beans’ or ‘Brown Beans’, Vigna unguiculate) is a brown variety of black-eyed peas. Its distinctive sweet taste forms the basis of many dishes: akara, moi-moi, agwa (ewa), adalu and gbegiri. The Yorubas refer to it as ‘Oloyin’, meaning honey. Black-eyed peas are an acceptable substitute. Soaking dry beans for at least 6 hours or overnight reduces the cooking time …
Kaun (Akaun)
A form of locally-produced potash, which in addition to adding a distinct flavour to food, has several other uses: emulsifying palm oil and water shortening the cooking time of dishes such as beans and ukwa; increasing the ‘draw’ of mucilaginous soups such as okro; and tenderising tough cuts of meat. To use it, break off…