Aganyin stew

Name: Aganyin stew
Total time: 2100 s
Yield: 4 people
Cuisine: Nigerian
Ingredients: Dry Bell pepper (Tatashe); Dry Cayenne pepper (Shọmbọ); 2 onions; Bleached palm oil; 1 Tbsp Tomato Paste (optional); 1 seasoning cube; Salt to taste Ground crayfish; Ginger and/ or Garlic

MJ01 @mj01

Hertfordshire

AGOYIN PEPPER OR SAUCE

MJ01 @mj01

Hertfordshire

AGOYIN PEPPER OR SAUCE

Saved

Ingredients

35 mins

4 people

Dry Bell pepper (Tatashe)
Dry Cayenne pepper (Shọmbọ)
2onions
Bleached palm oil
1 TbspTomato Paste (optional)
1seasoning cube
Salt to taste Ground crayfish
Ginger and/ or Garlic

Saved

Steps

35 mins

1

Soak dry pepper in warm water until soft.
2

Peel and slice garlic and ginger, then set aside.
3

Blend softened bell pepper + softened cayenne pepper+ 1 whole onion + ginger+ garlic, until Almost smooth.
4

Pour generous amount of bleached palm oil in pot on medium heat. Allow to heat up
5

Slice one onion in rings or strips and set aside.
6

Pour sliced onions. Stir continuously as you watch the onions caramelize.
7

Pour pepper mix into pot and stir continuously. Reduce heat low to medium.
8

Add tomato paste and stir continuously, as you watch contents fry and darken gradually.
9

BE CAREFUL AT THIS STAGE AS IT MAY BURN AT THE SLIGHTEST NEGLIGENCE.
STIR CONTINUOUSLY AND DECIDE WHETHER YOU NEED LESS OR MORE HEAT, DEPENDING ON HOW DRY YOUR SAUCE IS AT THIS STAGE.
10

Reduce heat, add seasoning + salt + ground crayfish. Stir until combined and done.
11
12

Serve with beans and enjoy with bread, fried Plantain, fried yam / potatoes etc.

EWA AGANYIN / AGOYIN BEANS