APRON AND PANS - EWA AGOYIN (NIGERIAN DELICACY)
Ingredients
For the ewa agoyin:
2 cups white black eyed beans/red beans
Salt to taste
For the sauce:
4 habanero peppers (ata rodo)
1 large bell pepper (tatashe)
2 roma tomatoes (fresh tomatoes)
1 cup palm oil
2 onion bulbs (chopped)
1 tablespoonful ground crayfish
1 tsp salt
Preparation
For ewa agoyin
Soak the beans for about 2-3 hours or overnight. You can add some baking soda in it to help reduce flatulence.
Coarsely blend the tomatoes, peppers and one onion bulb. Place in a pot and dry out the liquid in it. Be careful not to burn it.
Rinse out the soaked beans with fresh water, strain in a sieve and then transfer the beans to a pot. Add enough water to fully cover the beans, cover and cook for about 30 minutes.
Add salt to taste and cook until the beans is very soft and the water has dried up. You can mash the beans at this stage, if you prefer it that way. Set aside.
The stew/sauce
In a separate pot, pour the palm oil, heat it up on medium heat until it changes from its natural red to a golden color. It should look more like vegetable oil now.
Add chopped onions, and fry until the onions caramelize (the onion turns brown or black but not burnt).This usually takes some time. Add some crayfish and fry a bit.
Add the parboiled tomatoes and pepper mixture to the oil, and fry. Stir continuously until the onions are no longer visible and the sauce begins to darken a bit.
Add salt to taste, mix well, cover and leave to simmer for 5 minutes. Turn off the fire, your sauce is ready to be served with the beans.
You can eat ewa agoyin with soft bread, boiled yams, fried plantains or simply on its own.
For the ewa agoyin:
2 cups white black eyed beans/red beans
Salt to taste
For the sauce:
4 habanero peppers (ata rodo)
1 large bell pepper (tatashe)
2 roma tomatoes (fresh tomatoes)
1 cup palm oil
2 onion bulbs (chopped)
1 tablespoonful ground crayfish
1 tsp salt
Preparation
For ewa agoyin
Soak the beans for about 2-3 hours or overnight. You can add some baking soda in it to help reduce flatulence.
Coarsely blend the tomatoes, peppers and one onion bulb. Place in a pot and dry out the liquid in it. Be careful not to burn it.
Rinse out the soaked beans with fresh water, strain in a sieve and then transfer the beans to a pot. Add enough water to fully cover the beans, cover and cook for about 30 minutes.
Add salt to taste and cook until the beans is very soft and the water has dried up. You can mash the beans at this stage, if you prefer it that way. Set aside.
The stew/sauce
In a separate pot, pour the palm oil, heat it up on medium heat until it changes from its natural red to a golden color. It should look more like vegetable oil now.
Add chopped onions, and fry until the onions caramelize (the onion turns brown or black but not burnt).This usually takes some time. Add some crayfish and fry a bit.
Add the parboiled tomatoes and pepper mixture to the oil, and fry. Stir continuously until the onions are no longer visible and the sauce begins to darken a bit.
Add salt to taste, mix well, cover and leave to simmer for 5 minutes. Turn off the fire, your sauce is ready to be served with the beans.
You can eat ewa agoyin with soft bread, boiled yams, fried plantains or simply on its own.
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