Spicy Ewa Aganyin

Name: Spicy Ewa Aganyin
Total time: 9000 s
Yield: 5 servings
Cuisine: Nigerian
Ingredients: 4 cups Nigerian honey beans/brown beans/black-eyed peas; 2 red bell peppers dried; 1 large onion; 8 cups water or more; 4 tbsp bleached red palm oil; 12-14 dried chilies; 2 tsp Cameroon/Ghana pepper; 1 tsp ginger paste; 1 scotch bonnet pepper or 2 birds eye chili; 1/4 cup dried crayfish powdered; 1 stock cube; salt to taste; 1 large onion sliced thin

QUEEN OF THE KITCHEN @chefdpk

Ibadan, Oyo, Nigeria

Ewa Agoyin is a Nigerian street food made with cooked and mashed beans, often served with a spicy sauce. Interestingly, the origins of this dish are not in Nigeria. The word ‘ewa’ means beans in Yoruba, the language of an ethnic group by the same name in Nigeria and Benin. ‘Agoyin’ is the word Nigerians often use for Togolese and Beninese people. This indicates that the dish traveled to the Yoruba-inhabiting region with the Togolese and Beninese people.

QUEEN OF THE KITCHEN @chefdpk

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Ingredients

2hours 30mins

5 servings

4 cupsNigerian honey beans/brown beans/black-eyed peas
2red bell peppers dried
1large onion
8 cupswater or more
4 tbspbleached red palm oil
12-14dried chilies
2 tspCameroon/Ghana pepper
1 tspginger paste
1scotch bonnet pepper or 2 birds eye chili
1/4 cupdried crayfish powdered
1stock cube
salt to taste
1large onion sliced thin

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Steps

2hours 30mins

1

Clean and soak the beans overnight. Wash them again and cook them in water. Cook the beans till they turn very soft. This will take about 2 to 2 and 1/2 hours.
The water will evaporate as the beans cook. Add water if you need to, but not too much. When the beans are completely cooked, you should have just about half a cup at the bottom.
2

Take the pot off the heat and mash the beans with a potato masher or a hand mixer. You can add salt at this stage. The beans will soak up all the cooking water and you should have a pulpy mashed texture.
To make the sauce you will need to rehydrate the dried peppers. For this soak the dried peppers and chilies for about an hour to rehydrate them and then grind them in a blender with a little water. Add the scotch bonnet peppers or bird's eye chili and grind again.
3

Heat the oil in a pan. Add the sliced onion and fry till they are browned. Take care that they do not burn.
Add the chili paste to the onions and keep cooking, stirring the sauce constantly. Slowly, the water will evaporate and the color will deepen to a deep red.
4

At this stage, add the stock cube, crayfish, Cameroon/Ghana pepper and salt to taste. Let these sauce simmer further for a few minutes to develop all the flavors. Your sauce is ready now.
To serve, plate the mashed beans and top it with the spicy sauce.

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Cooksnaps

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QUEEN OF THE KITCHEN @chefdpk

on April 14, 2022 07:01

Ibadan, Oyo, Nigeria

I am Chef' DPK. My love for cooking has been since I was young. I love to help people satisfy their hunger by preparing different delicacies for them.The way I took care of my family by making delicious delicacies for them daily has really brought lots of love between us and other family members. They never cease to talk about my cooking skills all the time. This was what actually inspired me to learn about different techniques in cooking and futher my education in the culinary career. I am now a certified chef and I have trained a lots of students on this aspect too.I have a school called DA PRINCESS KITCHEN AND CULINARY CONCEPT in Ibadan Oyo State, Nigeria. It is a practical oriented class session all through our course and you will be amazed at what you will learn when you attend. Expecting you all!