Ewa agoyin or aganyin is one of the most popular street foods eaten in Nigeria and some part of Africa. Ewa agoyin is best eaten with agege bread or boiled yam
- 4 cups Beans picked and dirt free
- 41/2 medium size onions
- 100 g crushed chillies soaked in warm water for at least 3 hours, or overnight preferably
- 6 cups Palm oil or more
- bouillon cube
How to cook the mashed beans:
Place a pot on medium heat, add rinsed beans, enough water to cook and add half of one chopped onions, and bring to boil until tender.This might take a while, but quicker if you have a pressure cooking pot. Add water in between to avoid the beans drying out/ burning. Beans have to be really tender so as to be able to mash properly. Once beans are tender, mash till almost smooth. Add salt to beans to taste
Whilst you are waiting on the beans to cook, start frying the agoyin sauce. Making the sauce requires a lot of patience and I mean a lot of it and be ready to use lot of palm oil.
How to cook ewa aganyin
The sauce tends to soak up the palm oil so it is advisable you cook on low heat.
Blend soaked chilli flakes, water and 3 onions till puree
Place a pan on medium-high heat, add palm oil and bleach. add the remaining chopped onions and continue frying till onion is brown but not burnt. (Keep your kitchen well ventilated during this process)
Add blended pepper and cook on a low heat, once pepper mixture start changing colour from bright red to brownish, add salt and seasoning to taste.
Don’t worry if it seems the sauce is soaking up the oil, add more palm oil if needed but not water.
- Both agoyin sauce and beans can be cooked simultaneously if you have more than one cooking burner and if not, just cook them separately.
- Keep your kitchen well ventilated when bleaching palm oil
- Please be careful when pouring the pepper into the palm oil to avoid splatter