Cookbook:Ewa Agoyin (Beans with Pepper Sauce)

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Ewa Agoyin (Beans with Pepper Sauce)
CategoryBean recipes

Cookbook | Ingredients | Recipes

Ẹwa Agoyin is a dish of mashed beans served with pepper sauce. The name is derived from the terms 'ewa', meaning beans in Yoruba, and 'Agoyin', which is a general term used by Nigerians to refer to Beninese and Togolese people. Oloyin beans are preferred, although you can use white black-eyed peas as well. The stew is made with large dry chilli pepper and dry shombo. Cameroon pepper adds to the flavour and dark colour of the stew, but don’t stress if it’s not readily available.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Pick over the beans to remove dirt. Wash them, then drain and transfer to a pot.
  2. Cover the beans with water, and boil until tender, adding more water as needed. Use a pressure cooker if you have one.
  3. When the beans are soft, add about 1 cup of water and some salt, then give it another stretch of boiling to achieve that agoyin softness. Take off the heat.
  4. Using a wooden spoon, mash and stir the beans into a thick purée. You can use a potato masher to mash it, then stir very well with a wooden spoon or use a hand mixer.
  5. Add about 1 cup of water. Stir and boil for 3–5 minutes, then set aside.
  6. Rinse and soak dry whole chilli pepper, shombo, and Cameroun pepper in water overnight or in boiling water for 2 hours until soft. Use just enough water to cover them.
  7. In a blender, place 2 small onions, peppers, peeled ginger and garlic, add the soaking liquid and grind into a purée. Set aside.
  8. Heat palm oil in a dry pot until very hot, add sliced onions, and fry until it floats on top and starts to caramelize, turning brown.
  9. Pour pepper mix into the hot oil, add crayfish and seasoning cubes, and stir.
  10. Taste for salt and sourness, then take off the heat.
  11. Serve with agonyi beans.

Notes, tips, and variations[edit | edit source]

  • Fry your peppers gently over medium-low heat to avoid burning, stirring from time to time.
  • To cut down on cooking time, fry over high heat but stir very often because the likelihood of burning is high.