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Ewa Agoyin

Name: Ewa Agoyin
Prep time: PT20 minutes (plus overnight soaking)
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 50 minutes (plus overnight soaking)
Yield: 6
Cuisine: Nigeria
Ingredients: 400g undefined Honey beans (Ewa Funfun) or dried black-eyed peas (Honey beans are preferred for their sweetness and texture, but dried black-eyed peas are a good substitute. Ensure they are thoroughly rinsed.); 100g undefined Dried chili peppers (e.g., Scotch Bonnet, Habanero, or a mix) (Adjust quantity based on desired spice level. Remove seeds for less heat.); 200ml undefined Palm oil (red palm oil) (Use good quality red palm oil for authentic flavor and color.); 3 undefined Large onions (1 large onion for the beans, 2 large onions for the sauce.); 2 tbsp undefined Dried crayfish (Adds a crucial umami depth. Can be omitted if unavailable, but flavor will be different.); to taste undefined Salt (Start with 1 tsp and adjust.); 1-2 undefined Seasoning cubes (e.g., Maggi or Knorr) (Optional, but commonly used for enhanced flavor.); as needed undefined Water (For boiling beans and for the sauce.)

Mashed Beans with Spicy Palm Oil Sauce

A beloved Lagos street food classic, Ewa Agoyin features tender mashed beans generously topped with a rich, dark, and intensely flavorful spicy palm oil sauce. It's a hearty and satisfying dish, often enjoyed with crusty bread.

準備時間20 minutes (plus overnight soaking)

烹飪時間1 hour 30 minutes

總計時間1 hour 50 minutes (plus overnight soaking)

份量6

難度Medium

2 個編輯· Feb 8

製作您的版本

🧂 食材

400g Honey beans (Ewa Funfun) or dried black-eyed peas(Honey beans are preferred for their sweetness and texture, but dried black-eyed peas are a good substitute. Ensure they are thoroughly rinsed.)
100g Dried chili peppers (e.g., Scotch Bonnet, Habanero, or a mix)(Adjust quantity based on desired spice level. Remove seeds for less heat.)
200ml Palm oil (red palm oil)(Use good quality red palm oil for authentic flavor and color.)
3 Large onions(1 large onion for the beans, 2 large onions for the sauce.)
2 tbsp Dried crayfish(Adds a crucial umami depth. Can be omitted if unavailable, but flavor will be different.)
to taste Salt(Start with 1 tsp and adjust.)
1-2 Seasoning cubes (e.g., Maggi or Knorr)(Optional, but commonly used for enhanced flavor.)
as needed Water(For boiling beans and for the sauce.)

👨‍🍳 步驟

1
Prepare the Beans: Rinse the beans thoroughly. Place them in a large bowl and cover with plenty of water. Soak for at least 8 hours or overnight. Drain and rinse the soaked beans. Place the beans in a large pot, add fresh water to cover by at least 2 inches, and add 1 chopped large onion (from the 3 total). Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 to 1.5 hours, or until the beans are extremely tender and easily mashable. Skim off any foam that rises to the surface during boiling. If the water evaporates too much, add more hot water.
⏱️ Overnight soaking + 1 hour 30 minutes cooking
2
Mash the Beans: Once the beans are very soft, drain most of the cooking water, reserving about 1 cup. While the beans are still hot, use a wooden spoon, potato masher, or the back of a ladle to mash them directly in the pot. Aim for a rustic, chunky texture – it should not be a smooth purée. Stir in about half of the reserved cooking water to achieve a creamy consistency. Add more reserved water if needed, but avoid making it too watery. Season with salt to taste. Keep warm.
⏱️ 5-7 minutes
3
Prepare the Agoyin Sauce Base: While the beans are cooking or after mashing, prepare the sauce. Finely dice the remaining 2 large onions. In a separate, heavy-bottomed pot or deep pan, add the palm oil. Heat the palm oil over medium-high heat until it starts to smoke slightly and turns a lighter shade of orange (this is called 'bleaching' the oil). Be cautious as it can splatter. Once bleached, carefully add the diced onions. Fry the onions, stirring frequently, until they are deeply browned and almost burnt, but not completely charred. This dark caramelization is crucial for the sauce's flavor.
⏱️ 15-20 minutes
4
Add Peppers and Crayfish: Blend or pound the dried chili peppers into a coarse or fine paste (add a little water if needed for blending). Add the chili pepper paste and the ground crayfish to the pot with the fried onions and palm oil. Reduce the heat to medium-low and fry the mixture, stirring constantly, for about 10-15 minutes. The sauce should darken to a deep reddish-brown color and become very fragrant. Be careful not to burn the pepper paste.
⏱️ 10-15 minutes
5
Season the Sauce: Add salt and the seasoning cubes (if using) to the sauce. Stir well to combine and allow the flavors to meld for another 2-3 minutes. Taste and adjust seasoning as needed. The sauce should be rich, spicy, and deeply savory.
⏱️ 3-5 minutes
6
Serve: Ladle a generous portion of the warm, mashed beans onto a plate. Spoon a substantial amount of the hot Agoyin sauce over the top. Ewa Agoyin is traditionally served with crusty bread (like Agege bread), fried plantains, or boiled yam.
⏱️ 2 minutes

追蹤您的烹飪記錄

💡 專業提示

✓The key to authentic Ewa Agoyin sauce is the deep caramelization of the onions and the dark color of the final sauce. Don't be afraid to fry the onions until they are very dark.
✓Bleaching the palm oil helps to reduce its strong raw flavor and makes it more palatable for the sauce.
✓The texture of the mashed beans should be chunky and rustic, not smooth like hummus.
✓Adjust the amount of chili peppers to your personal spice preference. Removing the seeds will significantly reduce the heat.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

Add boiled eggs alongside the sauce for a more complete meal.
Serve with fried plantains (dodo) or fried yam.
For a less spicy version, use fewer chilies or milder varieties, and remove all seeds and membranes.