Black beans(njahi)themechallange
Black beans(njahi)themechallange

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, black beans(njahi)themechallange. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Black beans(njahi)themechallange is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Black beans(njahi)themechallange is something that I’ve loved my whole life.

Black beans is a traditional kenyan dish, very tasty and definately good for our body, i have only used few ingredients and spices as well to give the food. Hi, my good friends, Today I have made you creamy and yummy black beans/ njahi. They are super simple to cook, delicious and nutritious. watch this video.

To begin with this recipe, we have to first prepare a few components. You can have black beans(njahi)themechallange using 7 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Black beans(njahi)themechallange:
  1. Take Njahi 1kg cooked
  2. Get Carrots grated
  3. Make ready Onions
  4. Prepare Coriander
  5. Make ready Salt
  6. Make ready Oil
  7. Take Royco/knorr

Many sprinkle the mixture with some salt after. Dolichos, turtle beans, the black bean, are a type of legume mostly referred to as Njahi. It is good for pregnant mothers and nursing mothers to strengthen bones and milk production. Black beans is a traditional kenyan dish, very tasty and definately good for our body, i have only used few ingredients and spices as well to give the food a.

Steps to make Black beans(njahi)themechallange:
  1. Fry your onions till soft add. Your carrots in and stir cook for 2mints add your cubes and cook for 2mnts add your stock and seasoning bring to a boil adjust your seasoning and garnish with coriander.
  2. Serve hot with accompaniment of your choice.bon appetite.

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