Frejon

Frejon (from feijão, which is Portuguese for beans) is a coconut milk and bean soup which is eaten especially during Holy Week by a selection of Christians, most commonly, the Catholics, across the world. It is a staple food in countries like Nigeria and Brazil, where it is often served with fish stew and some type of bread, such as Garri or Pão de Queijo.

Origins and History

Frejon is believed to have been introduced to Nigeria by the Portuguese during the Colonial period. The dish is most popular among the Yoruba people of Western Nigeria, who have a significant Catholic population. In Brazil, it is a traditional food served on Good Friday, reflecting the country's Portuguese colonial heritage.

Preparation

The main ingredients of Frejon are black beans, coconut milk, and sugar. The beans are soaked overnight to soften them, then boiled until soft. After boiling, they are then sieved into a smooth paste. The paste is then slowly cooked with the coconut milk and sugar until it thickens. Some variations of the recipe also include cloves and cinnamon for additional flavor.

Cultural Significance

Frejon is traditionally eaten on Good Friday because it does not contain any meat products, adhering to the Catholic tradition of abstaining from meat on this day. It is often served with a side of fish stew and a type of bread, making it a complete meal. In Nigeria, it is also commonly served at weddings and other special occasions.

Health Benefits

Frejon is a nutritious dish, high in protein from the black beans and rich in healthy fats from the coconut milk. It is also a good source of dietary fiber, which can aid in digestion.

See Also

• Cuisine of Nigeria
• Cuisine of Brazil
• Holy Week
• Good Friday

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