I love what I do. I love the interaction I get with you guys, I love that I have helped to spur on your creative tendencies. I was speaking with my friend Kemi yesterday and I said, my life is never boring, like never. Every day I get to read lovely comments, funny comments, inspiring comments, you guys are such a blast, many of you say thank you to me every day, but you don’t how much I say thank you for colouring my life. Confessing now, I have had to put my Mum on hold just to read, laugh and respond to a comment. Instagram has been the most fun. Before the account got very active, the blog was the only place I got to read back from you guys, now I have two outlets; the blog and Instagram. Facebook, not as much anyway, but that is to be expected, Instagram is the hottest social media environment right now. A new year resolution for me is to build my Pinterest page. I have created it, but it is not as active as I would like, so from henceforth, check out Dooney’s Kitchen on Pinterest. I will be Pinning images and creating boards. Such fun. If you are not active on Instagram, I suggest you open an account, and wander around. Instagram may have gotten a bad rep, but hey, you choose which account you want to follow, so if you don’t like to be pressured from all the flashy stuff on there, hey, don’t click the follow button of such people.
A snapshot of the accounts I follow on Instagram are; Wedding pages – and only 5 of them, 3 Nigerian related and 2 non Nigerian. Why, business reasons. Seeing the vendors showcased on those pages has helped me network like you won’t believe. Photographers – I guess that is self-explanatory, Other Food Bloggers – also for networking purposes. People in Business, Fashion and Lifestyle – again, networking. Event Planners – again, networking. Makeup artists (4 of them) – just because, i love their work. Food Businesses – again, networking. Healthy eating pages – for inspiration. 5 personal accounts I think, and that’s it. You can make Instagram work for you, and have access to people, ordinarily you wouldn’t have had access to, and guess what, it is FREE!!! As for the kfb requests, I must be old school because it took me ages to realise it meant “Kindly Follow Back”. I do apologise if I haven’t responded to your request, but please see it from my perspective, @dooneyskitchen is somewhat of a business Instagram account. It isn’t a personal account, of which I have decided to open a personal instagram account, where I can be all goofy and stuff, and not food related, and then maybe I can break my own rule and follow celebrities. Most likely not, because their lives don’t really interest me. The ones I sometimes manage to read about them when boredom calls is enough, don’t want to see pictures of them going to the loo or showing off a new car. Lol
So, that is a quick Instagram 101 for you. Now, back to the food. A reader Blessing tagged me on a picture on Facebook. She said after she tried my Moin Moinlette, she got the inspiration to make in her own words “coconut jollof beans”. I though ooooooh, now don’t I just love that. The idea was ruminating in my head, especially with my new Fitfam drive, and I thought wait a minute, coconut milk has natural coconut oil, when I cook this, I don’t need to use any palm/vegetable oil at all. Even better, I will make my Aunty Bukky’s Adalu, which is one of the best beans dishes you will ever cook. Trust me, Aunty Bukky’s beans dish is legendary. Cousins fly into London and make sure they stop by to eat her beans before they go back. Click HERE for the recipe. I adapted her recipe, only using coconut milk, but the steps are the same.
- Brown Beans - or ewa oloyin
- Fresh corn - or canned sweetcorn
- Ata rodo - scotch bonnet/habanero pepper
- 1 can of Coconut milk
- For the beginning part of this recipe, click HERE
- Following her recipe, when you get to the point of adding oil, add coconut milk stir, leave it to boi
- Using your wooden spoon, try to mash the beans a little, this makes it very creamy in look and consistency. If I should add, lower the heat to medium just so the coconut milk doesn't start to cause the beans to burn. This is what you should end up with
- Leave it to thicken, or you could eat the beans like a Coconut Bean Curry. I loved eating it as a soup with plantain rings. My grandma used to make this very watery beans when I was grwoing up, and we thickened it with Ijebu garri. I enjoyed re-creating that experience
- By the next day, especially with being in the fridge, the beans had thickened further, and I enjoyed it again in a plantain boat
- I enjoyed this so much, I was eating beans every day until it finished. I hope you try it out yourself and see. The aroma of coconut with beans, crikey, you will want to bottle it and sell it, and the taste too, oh wow, Yums!!!!!
The beans recipe that will change your life. Let us all go Coco for Adalu