Frejon (From Feijão, which is the Portuguese word for beans) is a coconut milk and bean soup which is eaten especially during Holy Week by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a suitable accompaniment to non-dairy foods such as fried fish and peppered snail.
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| - Frejon (From Feijão, which is the Portuguese word for beans) is a coconut milk and bean soup which is eaten especially during Holy Week by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a suitable accompaniment to non-dairy foods such as fried fish and peppered snail. (en)
- El frejón (del portugués feijão, «frijol») es una sopa de leche de coco y frijoles que se come especialmente durante la Semana Santa por cristianos, en su mayoría católicos, en todo el mundo. Los países donde el frejón es popular incluyen Brasil y Nigeria (especialmente entre los yorubas que regresaron a Nigeria desde Brasil en la abolición del comercio de esclavos, y se establecieron en lo que se conoce como los «barrios brasileños» en la isla de Lagos), y también Sierra Leona en Viernes Santo, o para funciones como bodas. Debido a que las carnes y lácteos (carne de res, cerdo, cabra) están estrictamente prohibidos el Viernes Santo, este plato es un acompañamiento adecuado para los alimentos no lácteos como el pescado frito y el caracol con pimienta. (es)
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| - Frejon (From Feijão, which is the Portuguese word for beans) is a coconut milk and bean soup which is eaten especially during Holy Week by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a suitable accompaniment to non-dairy foods such as fried fish and peppered snail. The frejons consumed in Nigeria and West Africa are puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding. In certain countries the dish is flavored with cocoa. Frejon is often served with fish stew, peppered snail and Garri Ijebu. (en)
- El frejón (del portugués feijão, «frijol») es una sopa de leche de coco y frijoles que se come especialmente durante la Semana Santa por cristianos, en su mayoría católicos, en todo el mundo. Los países donde el frejón es popular incluyen Brasil y Nigeria (especialmente entre los yorubas que regresaron a Nigeria desde Brasil en la abolición del comercio de esclavos, y se establecieron en lo que se conoce como los «barrios brasileños» en la isla de Lagos), y también Sierra Leona en Viernes Santo, o para funciones como bodas. Debido a que las carnes y lácteos (carne de res, cerdo, cabra) están estrictamente prohibidos el Viernes Santo, este plato es un acompañamiento adecuado para los alimentos no lácteos como el pescado frito y el caracol con pimienta. Los frejones que se consumen en Nigeria y África occidental son budines hechos de frijoles negros cocinados lentamente durante la noche sobre una leña o carbón de leña, y luego mezclados con leche de coco para formar un budín espeso, dulce y suave. En ciertos países, el plato está aromatizado con cacao. Los frijoles se hierven hasta obtener una pasta espesa y suave y se mezclan con leche de coco. El frejón a menudo se sirve con estofado de pescado, caracol a la pimienta y garri ijebu. (es)
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