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.
Servings 5 People
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
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!
Calories: 222kcal | Carbohydrates: 14g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 236mg | Potassium: 640mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1705IU | Vitamin C: 95mg | Calcium: 114mg | Iron: 5mg