My god mother. Mrs Taiwo Sasegbon made this for us every Easter. Hers was a bit thicker but absolutely delicious. I’ve not eaten Frejon since she passed. Thank you for bringing back those happy moments in my childhood. Rest in peace Mum de MumMum.
About to watch as referred to this by a friend. Saw the comments before watching and can confirm that Frejon was brought back from Brazil by Yoruba returnees as a version of the typical Brazilian black bean dish Feijoada but without the pork. Most Brazilian Quarter people who descend from the 1800s returnees from Salvador de Bahia and Rio de Janeiro use red kidney beans. In the UK some use sweet Aduki beans but my family use the traditional black beans. Feijão is the Portuguese word for bean with our ancestors pronunciation likely sounded like Frejon to Lagos indigenes. This also allows with the culinary license with bean type but feijão preto (black beans is the most authentic to traditional Brazilian cuisine). I make two giant pots one with black beans and one with aduki for the Aguda community in North London each Good Friday. It is an art form and labour intensive, but worth it, particularly when Elders who remember their Portuguese speaking grandparents affirm the taste; there aren't many of them left now as over 80 years old. The farofa toasted cassava garnish is also from traditional Brazilian cuisine and also good on steaks. Akara is actually traditional to Yorubaland and was taken to the New World not brought here from there. The stuffed Acaraje of Brazil is well known, but versions of acara are entrenched in many Caribbean island cuisines. In Lagos Island, the frying of acara was a form of almsgiving to the poor during Easter. My own Aguda family continued this into the Twenty-First century. Here is further insight into our unique heritage which has had a significant impact on Yoruba and wider Nigerian culture and is separate from the Saro culture of Sierra Leonean ancestry, though they are adjacent. africaseenheard.wordpress.com/2017/04/14/uniquely-nigerian-easter-with-the-aguda-of-lagos-island/
Great comment sis. I must however point out that Frejon is not a version of Feijoada. Frejon is Feijao de Leite which is still a popular dish in Bahia till date. The Brazilian communities in Benin and Togo still eat Feijoada, but not so much in the Lagos communities. Perhaps due to Lagos' having more Islamic influence. Viva Brasileiros.
It is our meat-free substitute for Feijoada on Good Friday where no meat is eaten. Also some Aguda are Muslim and were so in Brazil so created a cultural version of the dish which was halal. You can think of it as an adaptation which it is, the same way Nigerians do not slit and stuff Acara with fillings.
Thank you for spotlight on this very much loved seasonal delicacy i grew up with. Just to note, there are copius information online confirming that Frejon was imported to Brazil. It was slaves taken from west Africa. Likewise, Akara, is African, particularly Yoruba. Please check history and do some research. Happy to be corrected where there is evidence. Akara, for example was used way back to appease gods. Please let us not change history or rob ourselves of our rich heritage
You are right. We can confirm Akara is Indigenous to Yorubaland and was exported via Yorubas taken as slaves to Brazil where it is known as Acaraje. Our guest on this edition (Rosa Fadipe) was not right about Akara coning from Brazil. However Frejon was brought back by returning slaves in the mid part of the 20th century. Thanks for highlighting this.
Great call out, Akara is originally from Nigeria, Akaraje is a modernized version, I have been to Salvador de Bajia more than 10 times, even the locals will tell you all their foods is originally from Africa and they just put a twist to it, they actually eat moimoi as well
Where is the proof besides oral authority? Akara is Yorùbá not Portuguese As for frejon, I don’t like sugar. I prefer savory. Remove the sugar and add 1 rodo, some leeks, 1sp epo pupa 2sp àdín àgbọn, then skim 2sp of that thickens fat that solidifies over cool freshly made broth/stock (I’m not catholic) - all this will bring out the coconut milk. You can blend too efinrin (Ocimum gratissimum) with the beans and coconut milk. Just like 🇺🇸 ‘vichyssoise’ or 🇫🇷’potage bonne femme’ don’t have to be one sitting. It’s a great amuse bouche (tongue wetter). ※ Notice, I did not incorporate any salt.
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My god mother. Mrs Taiwo Sasegbon made this for us every Easter. Hers was a bit thicker but absolutely delicious. I’ve not eaten Frejon since she passed. Thank you for bringing back those happy moments in my childhood. Rest in peace Mum de MumMum.
Well done, Roseline . Garium Sulphate. Just remembered the good old days while in boarding school .
About to watch as referred to this by a friend. Saw the comments before watching and can confirm that Frejon was brought back from Brazil by Yoruba returnees as a version of the typical Brazilian black bean dish Feijoada but without the pork. Most Brazilian Quarter people who descend from the 1800s returnees from Salvador de Bahia and Rio de Janeiro use red kidney beans. In the UK some use sweet Aduki beans but my family use the traditional black beans. Feijão is the Portuguese word for bean with our ancestors pronunciation likely sounded like Frejon to Lagos indigenes. This also allows with the culinary license with bean type but feijão preto (black beans is the most authentic to traditional Brazilian cuisine). I make two giant pots one with black beans and one with aduki for the Aguda community in North London each Good Friday. It is an art form and labour intensive, but worth it, particularly when Elders who remember their Portuguese speaking grandparents affirm the taste; there aren't many of them left now as over 80 years old.
The farofa toasted cassava garnish is also from traditional Brazilian cuisine and also good on steaks.
Akara is actually traditional to Yorubaland and was taken to the New World not brought here from there. The stuffed Acaraje of Brazil is well known, but versions of acara are entrenched in many Caribbean island cuisines. In Lagos Island, the frying of acara was a form of almsgiving to the poor during Easter. My own Aguda family continued this into the Twenty-First century. Here is further insight into our unique heritage which has had a significant impact on Yoruba and wider Nigerian culture and is separate from the Saro culture of Sierra Leonean ancestry, though they are adjacent.
africaseenheard.wordpress.com/2017/04/14/uniquely-nigerian-easter-with-the-aguda-of-lagos-island/
Thanks for this
Great comment sis. I must however point out that Frejon is not a version of Feijoada. Frejon is Feijao de Leite which is still a popular dish in Bahia till date. The Brazilian communities in Benin and Togo still eat Feijoada, but not so much in the Lagos communities. Perhaps due to Lagos' having more Islamic influence. Viva Brasileiros.
Much love ❤️
Nice video, 1st time seeing or hearing about frejon meal.😊
Thank you 😋
Well done my beautiful Snrs ❤. Good to see you DJ Abass.
Thanks ✌️
The only complete video I've seen so far ❤
Thanks!!!!
Perfect definitive recipe👏
Ty, have you had any requests to come up North? Liverpool, Manchester, Leeds etc.
It is our meat-free substitute for Feijoada on Good Friday where no meat is eaten. Also some Aguda are Muslim and were so in Brazil so created a cultural version of the dish which was halal. You can think of it as an adaptation which it is, the same way Nigerians do not slit and stuff Acara with fillings.
Men I have to try this one day , it look so yummy ❤
Thank you for spotlight on this very much loved seasonal delicacy i grew up with. Just to note, there are copius information online confirming that Frejon was imported to Brazil. It was slaves taken from west Africa. Likewise, Akara, is African, particularly Yoruba. Please check history and do some research. Happy to be corrected where there is evidence. Akara, for example was used way back to appease gods. Please let us not change history or rob ourselves of our rich heritage
You are right. We can confirm Akara is Indigenous to Yorubaland and was exported via Yorubas taken as slaves to Brazil where it is known as Acaraje. Our guest on this edition (Rosa Fadipe) was not right about Akara coning from Brazil.
However Frejon was brought back by returning slaves in the mid part of the 20th century.
Thanks for highlighting this.
Great call out, Akara is originally from Nigeria, Akaraje is a modernized version, I have been to Salvador de Bajia more than 10 times, even the locals will tell you all their foods is originally from Africa and they just put a twist to it, they actually eat moimoi as well
Cassava shares the same origination as Akara.
Have you ever tried FREJON?
Where is the proof besides oral authority? Akara is Yorùbá not Portuguese
As for frejon, I don’t like sugar. I prefer savory. Remove the sugar and add 1 rodo, some leeks, 1sp epo pupa 2sp àdín àgbọn, then skim 2sp of that thickens fat that solidifies over cool freshly made broth/stock (I’m not catholic) - all this will bring out the coconut milk.
You can blend too efinrin (Ocimum gratissimum) with the beans and coconut milk. Just like 🇺🇸 ‘vichyssoise’ or 🇫🇷’potage bonne femme’ don’t have to be one sitting. It’s a great amuse bouche (tongue wetter). ※ Notice, I did not incorporate any salt.
Basically you want american French food. Akara is kosei in Hausa.