Ewa Agoyin or Agoyin beans
Ewa Agoyin or Agoyin beans is a combination of very soft mashed up beans and a spicy pepper sauce.
Ingredients
- 3 cups beans (Oloyin/honey beans)
- 2 cups dry whole chilli pepper
- 8-10 pieces dry shombo (cayenne pepper)
- 2 cameroun pepper
- 2 small onions (200g)
- 1 inch fresh ginger
- 5 cloves garlic
- ½ cup ground crayfish
- 3 cups palm oil
- 1 small onion (100g, sliced)
- 4 seasoning cubes
- salt
Instructions
To cook Agoyin Beans
- Pick the beans through to remove debris.
- Wash and put in a pot, add enough water to cover the beans well.
- Boil until tender, adding more water as needed. (Use a pressure pot if you have one.)
- When the beans are soft, add about 1 cup of water and some salt, then give it another stretch of boiling to achieve that agoyin softness.
- Take off the heat.
- Using a wooden spoon, mash and stir the beans to turn it into a thick puree. You can use a potato masher to mash it and then stir very well with a wooden spoon or use a hand mixer.
- Add about 1 cup of water, stir and boil for 3-5 minutes and the beans is ready. (This will prevent it from being dry or going sour.)
To cook Agoyin Stew
- Rinse and soak dry whole chilli pepper, shombo and Cameroun pepper in water overnight or in boiling water for 2 hours until soft. Use just enough water to cover them.
- Meanwhile prepare the other ingredients.
- In a blender, place 2 small onions, peppers, peeled ginger and garlic, add the soaking liquid and grind into a puree. Set aside.
- Heat palm oil in a dry pot until very hot, add sliced onions and fry until it floats on top and starts to caramelize, turning brown.
- Pour pepper mix into the hot oil, add crayfish and seasoning cubes, stir.
- Reduce the heat and fry until it dries stirring very often about 30 minutes or more.
- Taste for salt and sourness and correct, take off the heat.
- Serve with agonyi beans.
Notes
- Fry your peppers gently over medium-low heat to avoid burning stirring from time to time.
- To cut down on cooking time, fry over high heat but stir very often because the likelihood of burning is high.
