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  • Ewa Agoyin recipe

    Ewa Agoyin is simply Mashed beans with palm oil based pepper sauce. The sauce (which is the high point of the dish) is basically prepared with blended dry pepper, onion and palm oil and the combination of these results in a tasty sauce with a spicy, earthy taste

    Cooking Time : 1 hrs 20 mins
    Servings : 4
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    • Beans (Brown/Black eyed): 2 cigar cups | approx. 500g
    • Red Palm Oil: about 5 cooking spoons
    • Plum Tomatoes: 5 big ones
    • Crayfish (a handful)
    • Onions – 1 big bulb
    • Pepper & Salt to taste
    • Seasoning – 2 cubes
    • Step 1: Soak the beans in cold water for 5 hours. Boil the beans for 5 minutes and discard the water. Rinse the beans in cold water and set aside. This soaking and pre-cooking process will help reduce the gas inducing elements
    • Step 2: Chop the onions, grind the crayfish and pound the pepper.
    • Step 3: Blend the tomatoes and boil the tomato puree till all the water has dried from it
    • Step 4: Pre-cook the diced onions without any added water. The aim is to get it to caramelize a bit so that it will take less time to fully caramelize during frying.
    • Step 5: Cook the beans till done. For Ewa Agoyin, the beans needs to be very soft.
    • Step 6: Pour the palm oil into a separate dry pot. Allow to heat up till the oil starts smoking and the red colour changes to clear
    • Step 7: To keep the smoke to a minimum and still have the traditional taste of Ewa Agoyin, use vegetable oil and when it is very hot, add a small amount of palm
    • Step 8: Now add the precooked onions and stir continuously till the onions is fully caramelized. It should be very dark in colour
    • Step 9: Add the parboiled tomato puree and stir continuously till you cannot tell the difference between the tomatoes and onions.
    • Step 10: Add the pepper, crayfish, stock cubes and salt to taste. You can also add a little water at this point if you want.
    • Stir very well and bring to the boil. The Ewa Agoyin is ready
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