African
CUISINE
All The Goodness of Africa
The Biography of Food No. 7
Nigeria Beans
T
Protein: 25 (g)
here are over a 100 varie?es of beans
known to man. Some of these are speci?c Dietary Fibre: 10.7 (g)
Carbohydrates: 59 (g)
to certain regions of the world.
Fat: 1.2 (g)
The popular Nigerian brown beans
Vitamins: A, Folates
are actually brown cowpeas which are
Minerals: Calcium, Magnesium, Potassium, Sodium, Iron,
cul?vated and consumed in most of Sub- Zinc, Manganese and Copper
saharan Africa. This variety also exists
as white cowpea. The beans are highly
Note: Other ingredients added to beans during the cooking
nutri?ous containing good levels of carbohydrate, protein,
process such as oil and other vegetables will impact on the
dietary ?bre and minerals such as calcium, magnesium,
overall calorie count of the dish.
potassium, sodium, iron, zinc, manganese and copper.
Uses: Brown beans are prepared and consumed in a variety
Brown beans are an important crop which plays a signi?cant of ways. Arguably, Nigerians have the highest numbers of
role in the diets of Nigerians. They serve as a major source of ways/methods of cooking and ea?ng beans. They can be
protein in the absence of su?cient animal protein. There are boiled and eaten alone, or in combina?on with cereals such
two further categories of the brown beans namely Oloyin
as rice or corn. They can also be mashed up, made into
and Olo 1&2. The Oloyin beans have a naturally sweet taste soups, milled (usually with peppers, onion etc.) and fried as a ?[??Y?\??Y[??\?Z[?\?\?]\??Y?HH?X[????{??Y\?
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