Frijon, a relatively unknown delicacy, caused a buzz on social media this Easter Weekend, when Nigerian singer Tiwa Savage shared a picture of her homemade version. Her post sparked curiosity and confusion, as many Nigerians admitted they were unfamiliar with this traditional Lagos meal.
Shortly after Tiwa Savage’s post, prominent journalist, Rufai Oseni quickly shared that, “I had frijon yesterday. The best Easter Frijon”. This has only sparked further curiousity about the meal.
WHAT IS FRIJON?
Frijon, also known as Frijón or Frijoles, is a savory dish with roots in the Afro-Brazilian community of Lagos, Nigeria. It is a fusion of African and Brazilian culinary influences, reflecting the cultural influences of the transatlantic slave trade.
The dish’s origins can be traced back to the 19th century when a large number of formerly enslaved Brazilians, known as the “Agudas,” returned to Lagos from Brazil. These returnees brought with them their unique customs, language, and culinary traditions, including the beloved Frijón.
FRIJON: CONNECTION TO EASTER.
If you’re wondering why Frijon was not a familiar name until this Easter period -it is because it is mostly eaten during the Holy week by a selection of Christians, mostly Catholics.
It is also the main course for Good Friday because dairy foods and meat are not supposed to be eaten on that day.
HOW TO MAKE FRIJON
Frijón is essentially a hearty bean stew made with black beans or any brown beans variety, coconut milk, smoked fish or meat, palm oil, and a blend of spices and herbs. The dish is typically served with fried plantains, known as dodo, and garnished with fresh herbs and peppers.
To prepare this mouthwatering dish, here’s a traditional Frijon
Ingredients
1 cup dry black/ brown beans(honey beans)
1 cup/can coconut milk
salt to taste
1/2 tbsp Grinded pepper(Optional)
½tbsp sugar or sugar substitute
Instructions
Wash and boil beans without salt until really soft. (Salt makes it hard)
After it cools down a little, transfer it into a Blender.
Pour with a sizeable amount of Coconut Milk and blend until smooth.
Using an Iron Mesh, Sieve the mix to separate the chaff.
Pour the mixture back in the pot and place it on the stove
Stir in the remaining coconut milk, along with the sugar, pepper and some salt to taste. (Do not over season. You want to be able to taste the coconut flavour).
Cook slowly on low heat
Make sure to stir the soup occasionally while the soup is cooking in order to prevent it from burning and forming lumps.
When the soup reaches your desired consistency, set aside and serve with fish stew and dry garri.
Additional Instructions: Lagos Mums
