Ewa Aganyin came to Nigeria through the influence of the Aganyin People of Benin Republic in Cotonou, and Nigerians have accepted the food.
It is a very popular street food − especially on Lagos streets − accompanied by a spicy stew, which is usually referred to as Ewa Agoyin stew.
Ingredients
Beans (Ewa oloyin)
Water
Dried Chili
Red bell pepper
Onion
Palm oil
Seasoning and spices: Crayfish, seasoning cubes and salt.
Procedure
Properly select the beans, rinse and drain them. Pour the beans into a stockpot, add water and cook till it becomes soft. Use a potato masher or a wooden spoon to mash the beans.
Directions for cooking Ewa Aganyin stew
Hydrate the dried chillies and bell peppers by soaking them in water overnight or pouring hot water on them for about two hours. Blend the peppers with onions. Add a small quantity of water to it and set it aside.
Pre-heat the palm oil in a pan on medium heat until the oil is very hot, but not bleached. Add the sliced onion − we want it brown, not black or burnt. Add the blended peppers and cook for a few minutes, then add seasoning cubes, crayfish, and salt.
Leave it to cook for another five to ten minutes. By this time, the colour of the pepper would have changed from bright red to dark red. If not, cook for some additional time.
Serve with bread, plantain, or whatever you prefer.
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