Hello and welcome to The Cooking Wardrobe. You would not believe it but I swear I started this blog with recipe sharing in the fore front of my mind and style filling in the gap when I was too busy to do food posts. As you can see, the style devil (not the one that wears prada, haha) the somewhat nicer one that whispers in my ear when I go window shopping and makes me commit to buying stuff has taken over. HA. I sometimes have a feeling that the food and style devil both keep arguing over what I should post and most days little miss naughty style wins but today, yes, today, miss foodie is on the roll and we are bringing you a recipe all the way from Sierra Leone for a savoury pudding called Oleleh.
As with most of my recipes, this is easy to make and really delicious, even if I say so myself. I would say it is a common street food in Sierra Leone, sold in street corners especially in the mornings with freshly baked bread. Just typing that took me to a special place.
Now lets get cooking. Preheat oven to 180C fan forced. Now the ingredients I used are:
|2 cups black eye beans, washed and blended. You can see how I wash and blend my beans here, 2 medium sized salmon, 1 small brown onion, 1 habanero chili, 2 tbs tomato paste, 1/2 cup olive oil and 21/2 cups water, 1 stock cube and salt to taste.|
|Pour all ingredients except salmon into a large bowl|
|Mix together, cut salmon into small pieces and add to mixture|
|Pour the mixture into well oiled ramekins, in a deep baking dish|
|Fill the baking dish, half way with water|
|Cover with foil and bake for twenty minutes|
|Take out of the over and use a wooden skewer to test that its cooked through. The skewer should come out clean|
|I had it with salad but you can have it with steamed vegetable or bread or on its own. Enjoy|