Easter’s Best-Kept Secret: The Lagos Frejon Tradition
“Easter on a Plate” is a food column by Funke Babs-Kufeji. I share my love for Nigerian dishes and culinary heritage. In this piece, I explore Frejon, a seasonal delight rooted in Lagos’s Afro-Brazilian quarters. Frejon belongs to Easter. On Good Friday, black-eyed beans simmer slowly with coconut milk, cloves and bay leaves. The process demands patience and care. The kitchen fills with a warm, comforting aroma that marks the start of the holy weekend. This dish never stands alone. It arrives alongside fried stew, perfectly cooked fish and oven-baked garri. Over time, my mother’s version became renowned. Today, Silver Spoon Catering honors the same tradition, offering Frejon to those who treasure it and newcomers alike. I love introducing this dish to anyone who hasn’t tasted it before. Once they try it, they want it again. For me, Easter will always taste like Frejon.
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