I remember from my negative talking and thinking despot I have for a father, that he not only love to burn my favorite dish of all time which is fish that he would burn it. Also that he would make these wide egg noodles along with these ghastly red kidney beans I really hated. He would then fill my plate high to the ceiling full of the crap that he made. My dad was a lousy cook and would love to push food on me that I didn’t like at all.
Spring forward many years later give or take about 40 years ago, that he can’t no longer push food on me that I do not like and then he realized I am a way better cook then he ever thought he was. Talking about revenge is the best dish served cold. He knew he was beat. 😀
The only time that I eat kidney beans now is only when I make them. I can tell you why I think my father cooked was nasty is that he would dump a can of kidney beans straight out of the can on the noodles and it tasted horrible. My revultion for kidney beans started from when I was a kid because I got sick off of kidney bean salad. Ok now I know it was not prepaired properly.
You can use any type of beans exept for chickpeas and fava beans in this dish. Any type of pasta except lasagna noodles can be used in this dish and any type of fish can be used in this dish providing it has fins and a tail. Sorry no shell fish allowed not this time.
At the same time this dish is going to be just as lovely. I took 2 big fishes and seasoned them after I washed them with 1 tbs of lemon juice, 1 pinch either African yellow pepper powder or red chili powder, 1 pinch of paprika, 1 small bullion cube or 1/2 of a large one, 3 dashes of either knorr or maggi aroma.Add 2 cloves of garlic crushed. Add 1/4 cup of corn, canola,peanut, sunflower or safflower oil to the wok or cast iron skillet.
Fry the pieces of fish in batches of 3 until there are no more to be fried until the meat is firm and opaque. Repeat until all of the fish is cooked. This is for the fried fish part of the recipe.
For the beans part I have used Nigerian red beans which I had washed. I added 1/2 of cup of beans to the pressure cooker and added 4 cups of water. I turned it on to high heat and watched the safety button pop up. I cooked it for 15 minutes and shut off the heat. l let the pressure relase from the cooker. After the pressure released and the button lowered, I opened the cooker and the beans was soft.
For the noodles part I boiled the water and cooked them according to package directions and drained them after they were soft.
To the oil left over from frying the fish I added 1 onion or shallot cut in to half moon slices and caramelized them. I added 1 small or the other half of the large bullion cube that I had crumbled and stirred. I added 1 pinch of thyme. I added 1 pinch of uziza seeds to mortar and pestle and ground them in to a powder and added it to the skillet or wok with the onion.I added 1 chopped scotch bonnet or habenero and stirred. I added 2 cloves of garlic that I crushed and cooked until the rawness went away. I added 1/4 cup of corn with 1 tbs of tomato paste. I stirred and added 1/4 cup of water. I added the fried fish to this sauce.
1 pinch of crayfish and 1 tsp of palm oil are optional. I stirred and added this to the pressure cooker where the beans are. I added 3 dashes of maggi or knorr aroma and turned on the heat to medium and cooked it for 3 minutes then shut the heat off. I added this to the drained pasta and mixed lightly and covered the pot for 10 minutes. It is ready then to enjoy.
