If you are like me who don’t really like bean, seeing Ewa agoyin for its mushy texture and tasty sauce, you will become a beans lover.
Ewa Agoyin originated from Togo and Ghana and has become a meal in major homes in Nigeria and neigbouring countries.
- 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
- 2 tablespoons grated ginger
- 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 ginger, sieved pepper, crayfish, salt and maggi. Stir. Cover and leave to fry for another 15 to 20 minutes or until the sauce is darkened
- Optional – Add 2 tablespoons of mashed agoyin beans into the sauce. stir and cook for another 5 minutes.
Sauce is ready To serve.
Best Enjoyed with Soft bread, fried Plaintain, Boiled yam and even on its own.