- African Honey Beans400 Grams
- Dried Chilli Pepper1/3 CupsLocally called Shombo. Dried Shombo Pepper
- Dried Cayenne Pepper4 to 5 PiecesLocally called Bawa. Dried Bawa Pepper
- Onion1 Pieces
- Palm Oil2 CupsAt least.
I have a much better and updated ewa agoyin recipe here with pictures. Please check it out.
How to make Ewa Agoyin
Ewa agoyin beans isn’t made like the usual beans, so no seasoning cube or spices other than salt is needed.
1. Wash the beans, add water to a pot and boil the beans until it is done.
2. Do not put salt in the beans until it is soft and almost done, add salt when the beans is at least 3/4 done.
3. Once the beans is done and soft, drain off any excess water. Ewa agoyin beans is essentially mashed beans so you have to mash the beans until it is completely mashed. Reheat on low heat to be sure any excess water has been drained off. Beans is done, set aside.
Ewa Agoyin Sauce
1. Wash the peppers and onion, then using a chilli and vegetable grater, dry blend the peppers and onion. If you don’t have, use a regular blender blend, then put it in a pot and steam afterwards to get rid of all the water.
Tip : The dried peppers tend to have seeds and the chilli and vegetable grater won’t blend the seeds. You can try to remove the seeds manually before blending but it is time consuming. A quick way to get rid of the seeds is to blend the dried peppers first with the chilli grater without the onions and then sieve. When you shake and sieve, the seeds fall off. It’s okay if you don’t get all the seeds out. After you get the seeds out, you can then blend together with the onions.
2. Soak the blended pepper and onion in hot, boiled water for about 15 to 20 minutes, then drain the water completely off the pepper and onion, making sure it is very dry.
3. In a pot, add at least 2 cups of palm oil(the peppers tend to soak up oil, so add enough) add salt and stir in the salt. Heat up the oil until it is very hot and sizzling (but not bleached). Add the soaked peppers and onion and fry on medium heat.
4. It’s very easy for the peppers to burn to a crisp so you have to watch it and keep stirring it so it doesn’t burn.
5. Keep stirring and frying on medium heat for about 20 minutes and until the peppers become a bit dry and flaky. You may need to alternate between medium and low heat when cooking. After about 20 minutes, you should start perceiving that Ewa Agoyin sauce aroma.
6. Cook for about 2 more minutes, then switch off the burner. This is important because after switching off the burner, the sauce may still continue to cook. If you leave sauce too cook on the burner on for too long, the peppers will burn and have a burnt, bitter taste.
Your Ewa Agoyin is ready. Serve with bread, yam or plantain. For this recipe, it was served with yam 🙂