CategoriesAfrican Food Recipes Breakfast

Ewa Agoyin (Boiled Beans with Pepper Sauce) – Breakfast Recipe

  • Making Time: 55 minutes
  • Portion : 2

Ingredients

Ingredients:

  • Two cups of brown/black-eyed beans
Pepper Sauce:
  • Five cooking spoons red palm oil
  • Five big plum tomatoes
  • Two stock cubes
  • One handful crayfish
  • One big onion
  • Salt and pepper to taste

Stepping onto a brand-new path is difficult, but not more difficult than remaining in a situation, which is not nurturing to the whole woman.

– Maya Angelou

Energy value:

  • calories 301kcal
  • proteins 18.5g
  • fats 23.5g
  • carbohydrates 3.8g

Pre-Process:

  • Soak the beans in cold water for Five hours.
  • Boil the beans for Five minutes and discard the water.
  • Rinse the beans in cold water and set aside.
  • This soaking and the pre-cooking process will help reduce the gas inducing elements.
  • Chop the onions, grind the crayfish and pound the pepper.
  • Blend the tomatoes and boil the tomato puree till all the water has dried from it.
  • Pre-cook the diced onions without any added water.
  • The aim is to get it to caramelize a bit so that it will take less time to fully caramelize during frying.

 Preparation:

  1. First, cook the beans until done.
  2. However, if you have a pressure cooker, it is one of the staple foods you will want to use it for.
  3. It considerably reduces the cooking time.
  4. For ewa agoyin, the beans need to be very soft.
  5. When the beans are done, add salt, leave to dry up all the water and set aside.
Pepper sauce:
  1. Pour the palm oil into a separate dry pot.
  2. Allow to heat up till the oil starts smoking and the red colour changes to clear.
  3. It is better to do this at medium heat so that the oil does not get too hot too quickly.
  4. To keep the smoke to a minimum and still have the traditional taste of ewa agoyin, use vegetable oil and when it is very hot, add a small amount of palm oil.
  5. Now add the precooked onions and stir continuously till the onions is fully caramelized.
  6. It should be very dark in colour.
  7. Add the parboiled tomato puree and stir continuously till you cannot tell the difference between the tomatoes and onions.
  8. Add the pepper, crayfish, stock cubes and salt to taste.
  9. You can also add a little water at this point if you want.
  10. Stir very well and bring to the boil.
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