Cooking time

1 hr 30 minutes

Recipe category

Main meal

Recipe cuisine

Local/South Western Nigeria

Cooking method

Boiling and Stewing

Recipe Yield

4 servings

Ingredients

2 cups black eyed beans

1 bottle Palm Oil

8 pieces dried bell peppers (soaked in water for 6 hours till plump)

1 red onion (onions)

3 pieces black pepper

Dried Pepper Seeds

1 tbsp ground Pepper (Atagungun)

1/2 tsp minced ginger

2 tbsp dried whole crayfish

1/2 cup smoked fish (optional)

1 seasoning cube

Salt to taste

Instructions

1. Pop soaked peppers into the blender with pepper seeds, black pepper, ginger and crayfish, depending on the kind of consistency you desire.

2. Pick your beans, wash and put in a pressure pot. Pour enough water and cook till tender. If you do not have a pressure cooker, do not put salt till the beans is tender, and be prepared to cook for a while longer.

ALSO READ: How to avoid heartburn from beans porridge

3. While that is cooking, pour the palm oil into a clean pot and bleach for 12 minutes on medium heat.

4. On low heat, sauté the chopped onions in the bleached oil till they are burnt a little. The more they burn, the crunchier they are in the sauce.

5. Add the blended peppers, ground pepper, seasoning cube and salt to taste. If you're using smoked fish, this is the right time to add it.

6. Allow to cook for about 40 minutes till dark but not burnt. Stir very frequently to avoid burning. Your ewa agoyin sauce is ready.

7. Check on the beans and if tender, add some salt. If not, add some more water and cook till tender.

8. When it is very soft, mash with a wooden spoon till there's almost no whole bean.

Serve beans and sauce together to get the full Ewa agoyin experience.