How to cook Ewa Agoyin
Ewa Agoyin means only boiled beans, which are eaten with hot pepper sauce.
Ingredients:
2 cups (about 500g) brown/black beans
5 tablespoons of red palm oil
5 large plum tomatoes
1 handful crayfish
1 large onion
Pepper and salt (to taste)
2 stock cubes
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Before cooking Ewa Agoyin
- Soak beans in cold water for 5 hours. Boil the beans for five minutes and discard the water. Rinse the beans in cold water and and set aside. The pre-feeding process will help reduce gas production.
- Cut onions, crush crayfish and pound pepper.
- Mix the tomatoes and cook the tomato puree until all the water has dried.
- Pre cook the diced onions without adding water. The goal is to caramelize it a little as it takes a little time to caramelize completely during frying.
Cooking Direction:
- Cook the beans until done. For Ewa Agoyin, the beans will be very soft.
- After the beans is done, add salt, let all the water dry and set aside.
- To cook Agoyin, pour the palm oil into a separate dry pot. Let it heat until the oil starts to smoke and the red color becomes light. It is best to do this over a medium heat so that the oil does not heat up too quickly.
- To reduce the smoke and maintain the traditional taste of Ewa Agoyin, use vegetable oil and when it is very hot, add a little palm oil.
- Now, add the precooked onions and stir until the onions are completely caramelized. It should be very dark in color.
- Add the parboil tomato puree and stir constantly until you can no longer distinguish between tomatoes and onions.
- Add pepper, crayfish, stock cubes and salt to taste. You can also add a little water here if you want.
- Mix well and bring to a boil. Ewa Agoyin is ready!
Serve by pouring beans on a plate and pour Agoyin stew. Ewa Agoyin can be eaten alone, with a soft and stretchy bread (called Ewa ati bread) or with fried plantain.
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