Ewa Aganyin

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Preparation time
90 mins
Cooking time
150 mins
6 people
Meal course
Posted by
Posted on
4 Cup
8 Cup
1 Cup
Dried Chili
2 Large
Dried Red Bell Pepper
1 Large
1 Tablespoon
Blended Ginger
2 Tablespoon
Ground crayfish
4 Cup Beans8 Cup Water1 Cup Dried Chili2 Large Dried Red Bell Pepper1 Large Onion1 Tablespoon Blended Ginger2 Tablespoon Ground crayfish
Ewa Aganyin

This is not your conventional bean meal. This is cooked by letting the beans get very soft and then mashing some of it. It is accompanied with aganyin sauce or just normal stew and eaten with bread, garri, rice, plantain etc…

  1. Pick out the specks of dirt from the beans, rinse and drain the beans a couple of times.
  2. Pour the beans in a stockpot, add the water and cook till it becomes very tender – about 2 to 2½ hours.
  3. Use a Potato Masher or a wooden spoon to mash the Beans to your preference.
  4. Rehydrate the dried Chilies and bell peppers by soaking them in water overnight or pour hot boiling water over them for about 2 hours
  5. Blend the rehydrated Peppers with the onions, ginger, and about a quarter cup of water and set aside.
  6. Preheat the Palm oil in a pan on medium heat until the oil is very hot but not bleached.
  7. Add the sliced onion and let it cook for about 10 to 15 minutes. We want it browned and not black or burnt.
  8. Stir in the blended peppers and cook for about 10 minutes
  9. Add the seasoning cubes, crayfish, and salt to taste.
  10. Leave it to cook for another 5 to 10 minutes; by this time, the color of the pepper would have changed from bright red to dark red. If not, cook for some additional time.
  11. Serve the Sauce over the Ewa Agoyin (Ewa Aganyin) and Enjoy!

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