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 flavoured with cocoa. The beans are boiled to a thick soft paste and blended with coconut milk. Frejon is often served with fish stew, peppered snail and Garri lebu.