Take 1/2 kg of high-quality beans (red or black, which is a maroon-colored bean). Let the beans cook until they're well done and reddish. Make the oil (4 tablespoons) hot, then add two cloves of garlic, cinnamon, and a small amount of asafoetida (about 1 tablespoon for an amount of beans for 5 people). Add the asafoetida, let it simmer slightly, and when it starts to turn dark brown, add the cinnamon. To make the pudding, I use the blender: it becomes thicker and more natural than in a liquidizer. When it's well blended, add toasted cassava flour (1/2 cup) and the mixture should be very well cooked. My mother said that the pudding has to come out of the pot. And my sister taught me: I add a little tomato paste, it gives it a wonderful color. And when it's cooked, flip it. It's customary here to put a fried tongue on top and a hard-boiled egg. Let the pudding be in a pasty consistency, but still firm. It stays on the spoon, doesn't fall apart. It's like anu. Serve 6 portions.
Take 1/2 kg of high-quality beans (red or black, which is a maroon-colored bean). Let the beans cook until they're well done and reddish. Make the oil (4 tablespoons) hot, then add two cloves of garlic, cinnamon, and a small amount of asafoetida (about 1 tablespoon for an amount of beans for 5 people). Add the asafoetida, let it simmer slightly, and when it starts to turn dark brown, add the cinnamon. To make the pudding, I use the blender: it becomes thicker and more natural than in a liquidizer. When it's well blended, add toasted cassava flour (1/2 cup) and the mixture should be very well cooked. My mother said that the pudding has to come out of the pot. And my sister taught me: I add a little tomato paste, it gives it a wonderful color. And when it's cooked, flip it. It's customary here to put a fried tongue on top and a hard-boiled egg. Let the pudding be in a pasty consistency, but still firm. It stays on the spoon, doesn't fall apart. It's like anu. Serve 6 portions.
