16/07/2024
How to make Ewa Agoyin /Ewa Agoyin sauce
Ingredients Ewa Agoyin Beans:
*3 cups of black eyed beans or white beans
*Salt to taste
*Water, enough to boil the beans
Ingredients for Ewa Agoyin Pepper Sauce:
*1 cup of palm oil
*2 medium sized onions, 1 should be thinly sliced
*¼ cup of dried shombo peppers
*1 teaspoon of minced ginger
*2-3 pieces of Cameroon pepper
*2-3 tablespoons of ground crayfish
*1-2 dried bell pepper (tatashe)
*Seasoning cube(s) to taste
*Salt to taste
Directions:
1. Soak your dried shombo and bell peppers in hot water possibly overnight or for about 6hours till they get plump.
2. Slice one of the onions then add your plump dried peppers, minced ginger and Cameroon pepper to a blender. Add a bit of water and blend coarsely (it shouldn’t be smooth, let the seeds still show). Transfer into a bowl and set aside.
3. Measure your beans into a pot, about 6-8 cups of water and boil till it’s very soft. This should take about 2 hours. When tender, add a pinch of salt and mash with a hand mixer or masher. You can also use your pressure pot.
4. In a large pan, add your palm oil and cover with a tight lid then allow to bleach for about 10-12mins.
5. Reduce the heat to low after bleaching then add your thinly sliced onions and allow to fry till it’s caramelise or slightly burnt.
6. Add your blended pepper mix into the pan, maintaining a low heat. Add your ground crayfish, seasoning cube(s) and salt to taste. Allow to fry for about 45mins, stirring from time to time. You should get a black colour but not burnt sauce.
7.Turn off heat and serve your Ewa Agoyin with Agege Bread preferably.
