Ewa Agoyin | Ewa Aganyin is a delicious and super popular street meal. It is popularly paired with the most tender bread (Agege bread), fried ripe plantains, or boiled yams. While Ewa Agoyin | Ewa Aganyin is very popularly sold by food vendors in Nigeria, its true origin is from the Benin Republic and Togo.
Photo by Phoenix
Instructions For Ewa Agoyin | Ewa Aganyin Beans Recipe:
Instructions For Ewa Agoyin | Ewa Aganyin Recipe:
Utensils/Appliances Needed:
Knife
Blender
2 Cooking Pot
Scoop
Serving Spoon
2 Bowls (To rinse Beans and Peppers separately)
Ingredients:
BEANS
Honey Beans (Preferred)
Water
Chopped Onions
Salt (To Taste)
STEW
Red Bell Pepper (6 Medium / Dried Preferred)
Dried Hot Peppers
1 Sweet Onion (1/2 sliced / 1/2 chopped)
Palm Oil (2.5 Cups)
Cray Fish (2 Tbs. Optional)
2 Seasoning Cubes / Powder (To Taste)
Salt (To Taste)
Instructions For Ewa Agoyin | Ewa Aganyin Recipe:
Gather all the utensils and ingredients for your convenience. You can interchange dried bell peppers with regular bell peppers or oven-grilled bell peppers. If you follow this recipe, you will get the exact same taste regardless of which type of bell pepper you use. I typically discard the seeds from the bell peppers before I blend them. If your blender is strong enough to grind the seeds well, you can leave them as is. Adjust the quantity of dried hot pepper to your preferred heat level.
Soak all dried peppers in hot water for about 30 minutes. While the peppers soak, clean the honey beans and cook in hot water and chopped onions. Check the beans recipe below for full instructions.
If you choose to use fresh bell peppers, chop them into the tiniest chunks first using the pulse button or equivalent on your blender. Note that you are not trying to get a smooth consistency, just tiny chunks. Once they are chopped right, pour the bell peppers into a strainer and drain the liquid into a clean container. Set the bell pepper chunks aside. Chop the dried hot peppers and half onion in the blender on the pulse button or equivalent to get the tiniest chunks and set aside.
Tip: Cover the container and keep the bell pepper juice in your fridge or freezer to be cooked with stews or soups of choice in the future.
If you are lucky enough to find dried bell peppers where you live, use them instead. Throw out the hot water used to soak the dried bell peppers and the dried hot peppers. Blend the (now) moistened bell peppers and hot pepper with half onion into the tiniest chunks using the pulse button or its equivalent on the blender.
Thin palm oil in the pot you intend to use for the Ewa Agoyin | Ewa Aganyin stew. In order to avoid setting your smoke detectors off, cover the pot throughout the process of palm oil thinning, and don’t remove the lid until the oil cools. Fry the sliced ½ onions in the thinned palm oil on low to medium heat until they turn light brown. The aroma from the frying of the sliced onions in thin palm oil should already smell very similar to Ewa Agoyin | Ewa Aganyin stew as this is the secret to the delightful smell of the stew.
If you choose to use ground crayfish, add it now. Add the chopped peppers and onions to the pot. Let it fry. Add seasoning cubes or powder and salt to taste. Stir the stew at close intervals to avoid burning. Also, make sure you fry this stew on low to medium heat as slow frying is required. You will know the Ewa Agoyin | Ewa Aganyin stew is ready when it turns dark red and lightly gritty in texture.
Note that checking and mixing at intervals is the major sacrifice you make to ensure you end up with the perfect tasting Ewa Agoyin | Ewa Aganyin stew. Burning Ewa Agoyin stew will adversely affect its delicious robustness.
Instructions For Ewa Agoyin | Ewa Aganyin Beans Recipe:
While the peppers soak, clean the honey beans and cook in hot water and chopped onions. Make sure that the water doubles the quantity of beans in the pot as the goal is to end up with super soft beans in order to make the perfect Ewa Agoyin | Ewa Aganyin meal.
Check on the beans at intervals. Remember to only cook beans with water and onions till its soft as adding salt to beans before its tender inhibits it from cooking right. Add salt to taste when beans is soft. Continue to cook this beans until each individual bean is extremely soft and starts to break apart. Make sure the beans still has some moisture when it’s done cooking as beans continues to dry as it cools. Set the pot of beans aside, you are done with this part of the cooking.
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