Cook your beans plainly as you normally would or 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.

Soak the pepper seeds in hot water a day before.

Blend the pepper seeds with onions and ginger. Per boil it till the water content dries up.

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.

Cook the beans till done. For Ewa Agoyin, the beans needs to be very soft.

When the beans is done, add salt, leave to dry up all the water and set aside.

To prepare the Agoyin, 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. It is better to do this at medium heat so that the oil does not get too hot too quickly.

To keep the smoke to a minimum and still have the traditional taste of Ewa Agoyin, you can use vegetable oil and when it is very hot, add a small amount of palm oil or better still, cover the pot once the palmoil begins to change color and leave it for about 3mins to bleach properly. Turn off the heat and Do not open the pot immediately allow the palmoil to cool and the smoke would turn into vapor.

Now add the precooked onions and stir continuously till the onions is fully caramelized. It should be very dark in colour.

Add the blended pepper seed and stir continuously till the pepper starts changing to look like dry sand

Add the crayfish at this point if you wish and correct the seasoning.

The Ewa Agoyin is ready!