Cookbook:Egbo and Ewa (Cornmeal Pudding and Beans)
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Egbo and Ewa (Cornmeal Pudding and Beans) | |
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Category | Nigerian recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Egbo and ewa is a dish common among the Yoruba people of Nigeria, consisting of a cornmeal porridge with beans and a special sauce. It is a delicacy said to contain all the nutritional parts of a single meal. It can be eaten any time of the day.
Ingredients[edit | edit source]
- Corn, shelled and washed
- Beans (preferably oloyin beans)
- Tatase (red bell peppers)
- Rodo (Scotch bonnet chiles)
- Shombo (cayenne pepper)
- Alubosa (onions)
- Palm oil
- Seasoning cubes
- Smoked dried fish, washed and deboned
Procedure[edit | edit source]
Egbo (cornmeal porridge)[edit | edit source]
- Bring a pot of water to a boil.
- Add the corn. Cook over low heat, stirring, for 4–6 hours. Do not let stick to the pan or burn.
Beans[edit | edit source]
- Pick over the beans to remove any debris. Wash well.
- Bring a pot of water to a boil. Add the beans, and simmer for about 2 hours.
Sauce[edit | edit source]
- Blend all the peppers and onions together in a blender to make a chunky paste.
- Heat the palm oil in a clean, dry pot.
- Add the pepper paste. Cook over low heat for a few minutes.
- Add salt to taste, seasoning cube, and the cleaned fish.
- Cook for about 15 minutes, then simmer for another 10 minutes.
- Serve the sauce with the finished egbo and beans.