west-african

Nigerian Beans and Corn Porridge with Smoked Turkey

This simmered dish pairs corn kernels with smoked turkey, diced, black eyed peas, dried and palm oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

56 g Carbohydrates

24 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

108g black eyed peas, dried 125 kcal
114g corn kernels (fresh or frozen) 98 kcal
140g smoked turkey, diced 238 kcal
15g palm oil 133 kcal
114g onion, chopped 46 kcal
1g bay leaf 3 kcal
1g ground black pepper 3 kcal
3g salt 0 kcal

Cooking instructions

black eyed peas
Rinse the black-eyed peas and place in a small pot with water. Simmer until mostly tender, 25 to 35 minutes (add hot water as needed).
corn kernels (fresh or frozen)onionbay leaf
Stir in the corn kernels, onion, and bay leaf. Continue cooking 8 to 10 minutes until beans are fully tender and the pot is porridge-like.
smoked turkey
In a small skillet, warm the smoked turkey briefly to render a little fat, 2 minutes (or add directly if very lean).
palm oilground black peppersalt
Add palm oil to the beans pot and stir well to color the porridge. Season with ground pepper and salt to taste.
smoked turkeybay leaf
Stir in the smoked turkey and simmer 2 minutes to combine flavors. Remove bay leaf.
Serve hot, adding a splash of water to loosen if needed.