Nigerian Ewa Agoyin Recipe
Ewa Agoyin is one of those street food that not lots of people learned to prepare at home, there was usually no reason to as the food hawkers came around daily and in a timely fashion. The beans is usually served mashed but I don’t think it has to be, the only requirement is that it should be EXTREMELY soft. I usually cook my beans in the slow cooker overnight to get the perfect texture. Heads up for those who have never tried agoyin, it’s a very oil dish but definitely worth the extra calories.
- 2 cups Red or White beans
- Salt to taste
- large onion (thinly slices) – 1
- Palm oil- 1 cup
- Salt- to taste
- Maggi- 2 cubes
- Dried blended crayfish- 1/4 cup
- Bell pepper (tatashe) – 1
- Dried Chilli Pepper (Shombo) – 12-14
To Prepare the Beans:
- Thoroughly wash the beans under running water
- Add 6 cups of water to a pot, set on high heat and bring to a boil. Add the beans and reduce the heat to minimum. leave on low heat for 2hr:30min or until the beans is very soft.
Add salt to taste. Mash up the beans if you prefer.
To Prepared the Sauce: (Agoyin pepper)
- Set the dried peppers in bowl, pour over some boiling water and leave covered until the peppers are softened (I usually leave the peppers to soak overnight)
- In a blender, combine the bell pepper and soaked peppers with a bit of water. puree to a coerce texture. Pour the pureed peppers into a sieve and leave to rest ( to remove excess water)
- Set a medium sized pot on medium heat, add the palm oil and wait for the oil to get heated
- Add in the chopped onion, stir at interval until the onion is caramelized (the color should be black but not burnt). This takes about 20-30mins
- Add the sieved pepper to the fried onion, add in the crayfish, salt and maggi. Stir. Cover and leave to cook for another 15 to 20 minutes or until the sauce is darkened
- Sauce is ready to serve
Serve on beans