Frejon Exotica (Black Beans Cake)


Clearly I enjoyed my Frejon – (Creamy Coconut Beans, a Traditional Easter meal) – a little too much. After eating frejon for 3 days in a row and discovering I liked it better cold, I decided to try it out as a dessert instead of a Savoury dish.
It has been renamed Frejon Exotica by my So You Think You Can Cook Family.


Let me show you how I made this delicious gluten free experiment .

•  1 Cup Ewa Ibeji ( Black Beans if you like)
•  1 tsp Cloves
•  1 tsp Chilli seeds
•  1 Cup  Coconut Cream
•  1 cup honey
•   1/8 tsp Salt
•  1 plantain
•  1 egg
•  1 tsp Caster Sugar



– Cook beans with chilli seeds, and cloves till very tender and it has absorbed all the water it is cooked in

– In a blender purée beans with coconut cream, salt and honey.


– Heat oven to 350°C

– Line a baking pan or Pyrex dish with parchment paper


– Slice plantain and line the base of the pan with it.


– Pour the purée beans over the plantain


– Bake for 30 mins.

–  While baking, break egg and separate egg white from yolk.
Whisk egg white till soft peaks and add sugar, then whisk till stiff peaks.

– Cover the top of the cake with the egg white after 30 minutes of baking and for another 20 minutes.

– Allow to cool completely  before cutting or serving . I topped it with coconut candy and strawberry.

Tastes better when it is cold !


This here,  would serve as a great dessert treat for a vegetarian or someone on a gluten free diet.


Should i mention that I had it for breakfast again today? Mum, I’ve eaten beans 4 days in a row !  Who knew.


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