Image Credits: cookwithkemi
Dear foodie clan, welcome to another exciting food journey today. And yes, its Ramadan Kareem. A season of spiritual cleansing. So today I will be bringing to you one of our Nigerian dishes so spicy and hot. Ewa agoyin and agoyin sauce.
Ewa agoyin is a street food most people find convenient buying from the hawkers rather than making it at home. But not to worry this recipe, will definitely convince you that it is worth trying at home. The combination of Ewa agoyin with its agoyin sauce is something one truly cannot resist. My eldest girl loves it so much that when I make beans porridge, she will ask, ‘ mummy, please do you have stew? And by stew, she meant the agoyin sauce. Lol. Simply irresistible.
So what are the major tips for achieving the authentic taste in ewa agoyin sauce?
1. using the right peppers. Which are dried bell pepper, Cameroon pepper and dried chilli peper
2. using enough palm oil and bleaching it as appropriate
3. onions. caramelized your onions to release the needed flavour
Bearing these tips in mind let us cook…
Getting started with the Ewa Agoyin and Agoyin Sauce…
Soak the dried peppers in water for about 2 hours till it becomes plump. the woman that sells pepper to me suggested that one can soak it overnight if you so desired but I have found a faster way, soak in boiling water for about 2 hours
When peppers are plumb, take it out of the water and put in a blender with the minced ginger and blend coarsely but if you want a smoother consistency you may blend further
For me, I love the sauce a little bit smoother.
Wash your beans and add it into a separate pot with water, cook until soft. about 2 and a half hour. you may use a pressure cooker to achieve a faster cooking time. Do not add salt until it’s done
While the beans are cooking, plan a clean saucepan on the heat, add the palm oil and bleach for about 10 minutes…when bleached, turn off the heat, allowing the oil to cool before adding the chopped onions. Then turn the heat back on. Gently stir the onions around in the oil for about 5 minutes until caramelized
Cookwithkemi hint, do not be alarm when you see the onions burn a little, it adds to the agoyin flavour
Next, add the blended peppers, the Cameroon pepper [if you are using the powder one, the crayfish, seasoning and salt to taste. Allow frying for at least 30 minutes, stirring occasionally to prevent from burning
Meanwhile, the beans should be halfway done now or if you are using pressure pot, it should be ready by now, so check on your beans, add salt then mash it up with a wooden spoon till there are almost no whole beans in sight
When the sauce is darkened, taste, stir and cook for the next 5 minutes and then you have your agoyin sauce, ready to be served.
The beauty of ewa agoyin is its’ thick mushy consistency
So the combination of the mushy taste of the beans and the fried sauce is a food blend that will not leave your taste buds in a long, long time to come.
Serve the beans with the sauce on top. Enjoy alone or with fried plantains or ‘agege’ bread