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    Home » Beans Recipes » Ewa Agoyin Sauce

    Published: Jun 29, 2015 · Modified: Aug 12, 2019 by Ajoke

    Ewa Agoyin Sauce

    how to cook ewa agayin

    Don’t say it yet, I know I've just recently blogged about Ewa aganyin but I did promise the last time that I would update the agoyin sauce as soon as I lay my hands on one of the missing core ingredients. Anyway what’s not to like about Ewa agoyin, I call it Nigerian shito (Ghana sauce).  Also, allow me to brag about some of my friends, yes I have got some cool ones. Lol this my friend travelled to Nigeria and he brought back loads and I mean plenty dried red bell pepper despite me telling him on short notice. He didn’t stop at that, he got me gala and also gave my daughter a huge portion of His wedding cake. Don’t start thinking too much, He’s my daughter’s God-father and also one of my major critics.

    I did mention in my last post on ewa agoyin that the dried red bell pepper is what reduces or almost neutralises the hotness from the bird eyes chillies. It is just like when you are cooking your stew, the proportion of red bell pepper and tomatoes is usually higher to scotch bonnet chillies (ata rodo). The last recipe requires that you use loads of palm oil but it is reduced in this aganyin sauce recipe and a little sauce goes a long way for the beans. Right! Without further ado, let’s get on with it and make some ewa agoyin sauce

    ewa agoyin

    Ingredients

    4 medium size onions

    6-8 pieces of dried red bell peppers (tatatshe gbigbe)

    30g crushed chillies, soaked in warm water for at least 3 hours, or overnight preferably

    Palm oil, you will need a lot of this.

    Salt (just a little)

    Seasoning

    Ponmo or shawa (dried bonga fillet)

    Note: the more palm oil you use the better your ewa agoyin sauce would turn out and this would also stop it from burning. remember you don't have to eat all the palm oil. you can decant this. Moderation is the key.

    image of ewa aganyin

    How to make ewa agoyin sauce

    A day before you cook the sauce, in a bowl add the dried bell pepper and cover with warm water, cover and set aside.

    On the day

    The dried bell pepper should be soft by now, rinse and set aside

    Add bell pepper, chilli flakes, onions and little water and blend till puree. Sieve the pepper to get rid of excess moisture. this step is crucial  (updated 04/02/16)

    image of dry red bell peppers

    Whilst you are prepping for the sauce, add enough palm oil to a pan and heat on medium heat to bleach (keep your kitchen well ventilated during this process)

    Add one small chopped onion to the bleached oil and brown. DO NOT BURN THE ONIONS

    image of bleached palm oil

    Add blended pepper to the hot oil (be careful when handling hot oil)

    I would recommend you add salt and seasoning to the pepper at this stage because if you add when the sauce is almost cooked, It wouldn't combine well with the sauce. I have tried both methods and the first works well

    Cook the sauce on a low heat and stir at intervals, till the sauce changes colour from bright red to brownish colour, add ponmo or shawa to sauce.

    Keep an eye on the sauce as you don’t want it to burn, cook on low heat till sauce is well done, oil floats on top of the sauce and would look gritty but not burnt.

    ewa agoyin sauceEwa agoyin sauce

    Take the sauce off the heat and serve hot with cooked mashed beans or boiled yam.

    Thanks for reading and don’t forget to like our facebook page here, Instagram @myactivekitchen, hit the share button below and also subscribe to the blog for regular updates.

    ewa agoyin sauce

    Enjoy and have a wonderful week ahead.xxx

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    Reader Interactions

    Comments

    1. Oyindamola says

      June 02, 2016 at 4:56 pm

      Am definitely going to try this.... Great work Ajoke👏

      Reply
      • Ajoke says

        June 02, 2016 at 7:42 pm

        Thanks Oyindamola, do keep me posted.

        Reply
    2. Jdim says

      May 06, 2016 at 6:51 pm

      I live in the uk as well it this is the first I'm hearing of dried tatashe. Pls Do they sell it in the Asian store? I just assumed you would have to dry it yourself in the oven.

      Reply
    3. kay says

      December 28, 2015 at 1:35 am

      I love your blog. Please where can I find the dried tatashe. What is called in the store? I am in Houston texas. I love Nigerian tatashe but not sure where i can find it here.

      Reply
      • Ajoke says

        December 29, 2015 at 12:43 pm

        Hi Kay, I live in the UK and so its a bit tricky for me to know how to source it in the USA. I'm sure some African/Asian stores would have it and you can always get from someone coming over from Nigeria to yours. Thank you

        Reply
    4. Lizzy says

      August 19, 2015 at 12:00 am

      Wow this is great and I love your blog

      Reply
      • Ajoke says

        December 29, 2015 at 12:36 pm

        Thank you Lizzy

        Reply
    5. ChiO says

      June 30, 2015 at 1:10 am

      Drooling.... Mother sauce fantastic!

      Reply
      • Ajoke says

        July 02, 2015 at 9:30 am

        Yes o! thanks dear for your usual support

        Reply

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    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

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