A traditional Nigerian dish made with black-eyed beans and a spicy pepper sauce, often served with Agege bread.
Ingredients
Ewa Agoyin Beans
- 3cupsblack-eyed beans or white beans
- Salt to taste
- Water, enough to boil the beans
Ewa Agoyin Pepper Sauce
- 1cuppalm oil
- 2piecemedium-sized onions, 1 should be thinly sliced
- 1/4cupdried shombo peppers
- 1tspminced ginger
- 2pieceCameroon pepper
- 3tbspground crayfish
- 2piecedried bell pepper (tatashe)
- Seasoning cube(s) to taste
- Salt to taste
How to make Nigerian Ewa Agoyin
Soak the dried shombo and bell peppers in hot water overnight or for about 6 hours until they become plump.
Slice one of the onions. Add the plump dried peppers, minced ginger, and Cameroon pepper to a blender. Add a bit of water and blend coarsely. Transfer into a bowl and set aside.
Measure the beans into a pot, add about 6-8 cups of water, and boil until very soft. This should take about 2 hours. When tender, add a pinch of salt and mash with a hand mixer or masher.
In a large pan, add the palm oil and cover with a tight lid. Allow to bleach for about 10-12 minutes.
Reduce the heat to low after bleaching. Add the thinly sliced onions and fry until caramelized or slightly burnt.
Add the blended pepper mix into the pan, maintaining a low heat. Add the ground crayfish, seasoning cube(s), and salt to taste. Allow to fry for about 45 minutes, stirring occasionally. The sauce should turn black but not burnt.
Turn off the heat and serve the Ewa Agoyin with Agege bread.
Tips & Tricks
Ensure the beans are very soft before mashing to get the right texture.
Bleach the palm oil in a well-ventilated area to avoid smoke inhalation.
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