Ewa Agoyin
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Ewa Agoyin
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the ewa agoyin beans:
- 2 cups black-eyed peas or red beans, white variety
- salt to taste
For the ewa agoyin sauce:
- 4 habanero pepper ata rodo
- 1 bell pepper tatashe, large
- 2 Roma tomato fresh tomatoes
- 1 cup palm oil
- 2 onion chopped, bulbs
- 1 tbsp crayfish powder
- 1 tsp salt
- 1 stock cube maggi, knorr
Instructions
How to Cook Ewa Agoyin beans:
- Begin by soaking the beans in water for a while, then strain away the water.
- Place the beans in a pot, cover the beans with fresh water and place on a high flame to bring to a boil. Turn the heat down to mediuim low and let the beans cook for 30 minutes.
- Season to taste with salt and continue cooking until the beans have softened and the water has evaporated. Set aside and mash if you prefer a creamier consistency.
How to Make Ewa Agoyin Stew and Sauce:
- In a saucepan add the palm oil and heat it up until it turns nicely golden. Then, add the onion and caramelize it, careful not to burn it. When the onion has caramelized add the crayfish and fry for 1-2 minutes, while stirring.
- Stir in the tomatoes and habanero and bell peppers and cook, stirring constantly until the sauce darkens a little and the peppers soften.
- Season to your liking with stock cubes and salt. Cover with a lid and simmer for 5 more minutes, then take off the heat.
- Place the delicious Ewa Agoyin on a plate and top with the sauce. Serve with fresh bread slices, boiled yam or fried plantains.
- Enjoy!
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