How to make Ewa Agoyin (Ewa Aganyin)

Ewa Agoyin (Ewa Aganyin) is a very popular street food especially on Lagos streets. It is made by boiling Beans until it's really tender then mashing it.

Course Breakfast/Lunch/Dinner

Cuisine African

Keyword homemade, traditional

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings People

Calories 222kcal

Author Lola Osinkolu

Ingredients

For the Beans

1 lb Beans
6-8 Cups Water
salt to taste

For the Sauce

3/4 Cup Chili 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

US Customary - Metric

Instructions

Directions for making Ewa Agoyin (Ewa Aganyin)

Pick out the specks of dirt from the beans, rinse and drain the beans a couple of times.
Pour the beans in a stockpot, add the water 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.

Directions for cooking Ewa Agoyin / Ewa Aganyin Stew

Rehydrate the dried Chilies and bell peppers by soaking them in water overnight or pour hot boiling water over them for about 2 hours
Blend the rehydrated Peppers with the onions, ginger, and about a quarter cup of water and set aside.
Preheat the Palm oil in a pan on medium heat until the oil is very hot but not bleached.
Add the sliced onion and let it cook for about 10 to 15 minutes. We want it browned and not black or burnt.
Stir in the blended peppers and cook for about 10 minutes
Add the seasoning cubes, crayfish, and salt to taste.
Leave it to cook for another 5 to 10 minutes; by this time, the color of the pepper would have changed from bright red to dark red. If not, cook for some additional time.
Serve the Sauce over the Ewa Agoyin (Ewa Aganyin) or eat with your Agege Bread and Enjoy!

Video

Nutrition