Ewa agonyin fish sauce

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Preparation time
15 mins
Cooking time
60 mins
4 people
Meal course
Posted by
Posted on
500 Gram
Palm oil
500 Gram
Pepper mix (scotch bonnet, tomato, onion and red bell pepper)
200 Gram
Roasted hake fish (panla)
200 Gram
Boiled ponmo
100 Gram
Ground crayfish
1 Tablespoon
salt/chicken seasoning
500 Gram Palm oil500 Gram Pepper mix (scotch bonnet, tomato, onion and red bell pepper)200 Gram Roasted hake fish (panla)200 Gram Boiled ponmo100 Gram Ground crayfish1 Tablespoon salt/chicken seasoning
Ewa agonyin fish sauce

This sauce is usually eaten with ewa agonyin and requires a lot of patience and time. If gotten right, it is very delicious and can be eaten with beans, boiled or fried yam. It requires a lot of palm oil and ground crayfish which are currently pricey in the market, so you want to ensure your budget is a bit high. It is also physically demanding as you have to stay with the sauce to ensure it doesn’t burn. You can also make a lot of it and keep in the fridge for up to a month, provided there is constant power supply.

  1. 1. Put a pot on medium heat, pour some palm oil and heat till very fluid
  2. 2. Pour in pepper mix and season generously with salt, ground crayfish and seasoning powder.
  3. 3. Reduce heat to low and stir continuously with a spatula
  4. 4. Keep stirring until pepper fries and turns dark brown and grainy.
  5. 5. Add shredded roasted panla and cooked ponmo and stir in.
  6. 6. Serve on agonyin beans or boiled yam.

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