This delicious meal is usually accompanied by a spicy stew which is usually referred to as Ewa Agoyin (Ewa Agoyin) Stew.
This recipe came to Nigeria through the influence of the Agoyin People from Cotonou in Lagos and Nigerians have gladly accepted this meal.
Here is a question I recently got asked:
Can Tomatoes can be added to Ewa Agoyin/Ewa Aganyin stew?
Here is my reasoning about the question:
Traditionally, Ewa Agoyin/Ewa Aganyin Stew is made with dried Chilies (Cameroun peppers) and dried Red bell peppers with lots of Onions. I totally understand where this is coming from. Some people can’t stand the heat of the Chilies at all – just like my kids.
You can get some dried Tomatoes rehydrate them and blend it with the Chilies, that should help and will have a little impact on the taste of the stew as long as a minimal quantity of Tomato is added.
I used Black Eyed Peas for this recipe because it’s my preference, feel free to use the Nigerian honey Beans (Ewa Oloyin) if that’s what you like.
Ewa Agoyin tends to dry out fast once it’s mashed, and the colder it gets, the drier it appears, so adjust the water level as required.
You don’t have to bleach the Palm Oil you will use for cooking making the Sauce, once it’s very hot it’s okay
How to make Ewa Agoyin (Ewa Aganyin)
For the Beans
- 1 lb Beans and Salt to Taste
- 6-8 Cups Water
For the Sauce
- 3/4 Cup Chilli Dried
- 2 Red Bell Pepper Dried
- 1 Medium Onion
- 1 Tsp Ginger
- 2 Tsp Cray Fish
- 2 Seasoning Cubes
- Salt To Taste
- 1 Cup Palm Oil
Pick out the specks of dirt from the Beans, rinse and drain the beans and cook till it becomes very tender – about 2 to 2½ hours.
Use a Potato Masher or a wooden spoon to mash the Beans to your preference. Serve with