You can never ignore the nice aroma of Ewa Agoyin stew! 50 Naira can’t buy you that much, because your plate will empty in minutes. Lol!
Most people prefer Agoyin beans to the regular porridge beans or beans and stew. The selling point of the agoyin beans is the sauce rumored to be from the Yoruba tribe in Benin Republic. Aside Agege bread, I think the only thing agoyin beans can be eaten with is potato and yam (and maybe rice, maybe). Match made in foodie heaven! Writing this is just flooding my head with memories. 😀
What makes this Yoruba dish authentic is its distinct soft and mashy nature. It is preferably prepared with a slow cooker overnight.
All the ingredients and methods you will need are included in the following steps…
Add 5 cups of water to a pot, set on low heat. Wash and add 2 to 3 cups of white beans. Leave on low heat for 1hr or until the beans is very soft. Add salt to taste. (Tip: Cook beans in a pressure cooker to speed up this process and stir very well until it looks mashy.)
In a blender, combine desired quantity of bell pepper (tatashe) and habanero (atarodo) pepper and medium onion.
Set a medium sized pot on low heat, add palm oil.
Bleach the oil for 5-10 mins.
On very low heat, add chopped onion and stir at intervals. This takes about 20 mins.
Add the blended pepper to another pot and boil for 15 mins (this is to cook down the pepper and remove excess water).
Add the parboiled pepper to the fried onion, cook for about 15 mins.
Add grounded crayfish, shredded dried fish, salt and seasoning cube to the cooked pepper.
Taste for seasoning and cook on medium heat for another 10 mins.
Your Ewa Agoyin and sauce is ready! Serve with Bread, Garri, Plantain or Yam.
Be the first to write a review and share your experience of Ewa Agoyin in the comment section. Thank me later if this post spells the magic you need! 😉