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4 Serves
86 Mins
Rinse the honey beans thoroughly and place them in a large pot with enough water to cover them by two inches. Bring to a boil, then reduce heat and simmer until the beans are extremely soft and beginning to mash, approximately 50 minutes.
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NigerianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
93 µg / 400 µgCalcium
121 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
702 mg / 4,700 mgSodium
1328 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
While the beans cook, finely chop the onion and garlic using a chef's knife. In a separate heavy-bottomed pot, heat the palm oil over medium heat until it begins to smoke slightly.
Add the chopped onions to the hot oil and fry, stirring constantly, until they turn dark brown and caramelized. Stir in the garlic, dried ground crayfish, and hot sauce, cooking for another 5 minutes until the sauce is deep red and fragrant.
Drain the excess water from the beans and use a potato masher to crush them into a soft, creamy consistency. Season the beans with salt and pepper, then serve topped with the prepared Agege sauce.
53
g8
g13
g
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Nigerian