Ewa agoyin is a delicacy of Agoyin and Togolese people from the Republic of Benin. It is a combination of very soft mashed beans and a spicy sauce, writes OYEYEMI OKUNLADE.
Beans is one of the grains that can be made into many delicious snacks, meals and soup. One of such delicacies is ewa agoyin. Have you ever wondered what is so special about this meal? It is special in no measure as a result of its preparation and the sauce.
INGREDIENTS
- White or red beans
- Large onion (thinly sliced)
- Palm oil- (1 cup).
- Salt to taste.
- Maggi- (2 cubes).
- Crayfish- (1/4 cup).
- Bell pepper (tatashe).
- 2 tablespoons grated ginger.
- Dry chilli Pepper (shombo)
- Cameroon pepper
PROCEDURE FOR COOKING THE BEANS
- Remove the bad grains, wash and pour into boiling water that is above the beans level. Add salt to taste. Allow it to cook until it softens. (If you have a pressure pot, it makes the cooking easier as it reduces the stress of mashing the beans by the time it is done.) when the beans is done, mash with wooden spoon until you no longer feel whole grains and it turns into a thick puree. Your ewa agoyin is ready.
Procedure for the Sauce: (Agoyin sauce)
- Soak your chilli pepper (shombo) and cameroon pepper for about 15-20 minutes to get soft
- Drain and blend the shombo, cameroon pepper, bell bepper and crayfish with small quantity of water (roughly blended)
- Slice the onions and grate ginger as well
- Heat the palm oil and allow it to bleach for about six minutes. Then add the sliced onions and let it fry under low heat for about 10 minutes, Stir at intervals until it changes colour to almost black but not burnt.
- Add the blended mixture, grated ginger, grounded pepper, salt, and seasoning. Stir until it mixes properly. Cover and leave to fry until the sauce darkens. To avoid it being burnt, cook under low heat but stir at intervals.
Your ewa Agoyin sauce is ready! You can eat with bread, garri, fried yam, potatoes, plantain or pap.
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