Faten wake is a traditional Hausa bean porridge from Northern Nigeria. This hearty and nutritious dish is made with soft-cooked beans, vegetables, and spices, and it is typically served as a main meal for lunch or dinner. It can be enjoyed on its own or with sides like bread, fried plantains, or pap.
Ingredients
- 2 cups dried beans (black-eyed peas or brown beans)
- Water (enough to cook the beans)
- 1 medium onion, chopped
- 2–3 fresh tomatoes, chopped
- 1–2 Scotch bonnet chiles or chile powder to taste
- 1–2 tablespoons groundnut oil or palm oil
- 1 small bunch of leafy greens, such as spinach, sorrel, ugu, amaranth, or bitterleaf, chopped (optional)
- 1–2 seasoning cubes (optional)
- Salt, to taste
- Ground crayfish (optional)
Special equipment
- Pot
- Knife
- Spoon
- Stovetop
Procedure
- Rinse the beans thoroughly, removing any dirt or stones.
- Place the beans in a pot, cover with enough water, and simmer over medium heat until soft and the water is almost absorbed (about 40–60 minutes).
- Add chopped onions, tomatoes, chile, and oil to the cooked beans. Stir and allow to simmer for 10–15 minutes, until the mixture thickens and the flavors combine.
- Stir in chopped leafy vegetables, ground crayfish, seasoning cubes, and salt. Continue cooking for another 5–10 minutes, stirring occasionally until the porridge thickens and is well blended.
- Serve hot.
Notes, tips, and variations
- If using brown beans, you may need a slightly longer cooking time than for black-eyed peas.
- Palm oil gives a more traditional taste, while groundnut oil offers a lighter flavor.
- Adding crayfish enhances the savory taste, especially if no meat is used.