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Yes, she baked for the Queen of England.
Nigerian frejon, a smooth puree of beans and coconut milk, inspired this rich, flavorful soup that happens to be vegetarian (even vegan). We blend only a portion of the bean mixture so the soup is lightly thickened, not a heavy puree, with lots of texture from creamy whole beans. If possible, use unrefined coconut oil—it adds extra coconut flavor and aroma; if not available, refined coconut oil works fine.
tablespoons coconut oil (see note), divided
medium red onion, finely chopped, plus more to serve
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