Ewa Agoyin Recipe
Originating from Cotonou, the Agoyin people introduced this recipe to Nigeria, and it has since become a cherished dish among Nigerians. This flavorful meal is a perfect blend of savory and spicy flavors, and it is a testament to the cultural influences that shape the culinary landscape of Nigeria.
Ingredients
Beans Preparation
- 3 Cups Black-eyed Beans
- 3 Cups Water
- Salt to taste
Sauce Preparation
- 300 ml Palm Oil
- 10 Pieces Dried Bell Peppers (Tatsahe gbigbe)
- 1 Red Onion Medium sized
- 3 Pieces Cameroon Pepper
- 1 tbsp Dried Pepper Seeds
- 1/2 tbsp Dried Pepper Seeds
- 1 Dried Pepper Seeds
- Salt to taste
- 1-2 seasoning cubes maggi crayfish will be good
- 1/2 cup smoked fish
Instructions
Direction for cooking Beans
- To prepare the beans, carefully examine them and remove any specks of dirt or debris. Rinse the beans thoroughly under running water, and repeat the process a few times to ensure they are completely clean. Once cleaned, transfer the beans to a pot and add enough water to cover them. Bring the water to a boil, then reduce the heat to a simmer and cover the pot. Allow the beans to cook slowly until they are tender and fully cooked, which may take anywhere from 45 minutes to 2 hours depending on the type and size of the beans. Remember to occasionally check on the pot of beans, adding more water if necessary, and stirring occasionally to prevent them from sticking to the bottom of the pot. Once done, drain any excess water from the pot and serve the beans as desired.
- Use a potato masher or a wooden spoon to mash the beans to your desired consistency.
Directions for cooking Ewa Agoyin Sauce of Stew
- Soak the dried chillies and bell peppers overnight in water or pour hot boiling water over them for two hours to rehydrate.
- Grind your pepper, mince your ginger, and blend them with crayfish and Maggi crayfish seasoning. After mixing the ingredients, set the mixture aside.
- To prepare your ingredients, grab a medium-sized saucepan and pour in some palm oil. Heat the oil over medium heat until it's hot enough. Next, take some fresh onions and chop them into small pieces. Add the chopped onions into the hot oil and stir. Cook until the onions have browned and become fragrant.
- Add the blended pepper, ground pepper, smoked fish and salt to taste. Keep on low heat and fry for at least 40 minutes.
- Transform your meal into a mouthwatering experience by serving our delectable sauce over the rich flavours of Ewa Agoyin (Ewa Aganyin) or pair it with the soft and fluffy texture of Agege bread. Get ready to indulge in a tantalizing taste sensation that will leave you wanting more!
Notes
- For this recipe, black-eyed peas were used, but you can substitute them with Nigerian honey beans (Ewa Oloyin) if desired.
- It is crucial to remember that Ewa Agoyin dries out rapidly once mashed. Therefore, it is important to adjust the water level appropriately as per requirement, especially when it's cold.
- Bleaching the palm oil for cooking or making sauce/stew is absolutely unnecessary. Once the oil is heated to the required temperature, it is perfectly safe for consumption.