HOW TO MAKE EWA AGOYIN WITH THE SAUCE.

MAKING YOUR OWN SPECIAL EWA AGOYIN.

Some people think it is better to get their Ewa Agoyin outside because they just can't go past making the perfect sauce (which actually the soul of this food). But making ewa agoyin is not as rocket physic as you think. It just a matter of paying attention to detail, which entails frying, stirring and watching. Now let prepare Ewa Agoyin.

PREP TIME: 10 Mins. COOKING TIME: 1:30 mins

WHAT YOU NEED.

FOR THE BEAN FOR THE SAUCE

Brown beans 2 cups or the serving size. Scotch bonnet pepper (ata rodo) 6 ripe pieces.

Salt for taste. Fresh tomatoes 3 ripe pieces.

Onions 1 large bulb. Crayfish whole or blended.

Water Onion 1 big bulb/2 small bulbs.

Palm Oil 1 cup.

Seasoning cubes 1 cube.

Salt 1 tsp.

PREPARATION

FOR THE BEANS

What we want attain when cooking Ewa agoyin beans is softness.

1. After picking your beans, pour it inside a pot (Dutch oven or Pressure cooker works best), add water that is double the quantity of the beans and set it on fire to cook.

2. Chop your onions and add it to beans. Let it cook.

3. Try to make the bean as soft as possible. If there is need to add water, please do. Add your salt only when your beans is very soft and the water is that the beans level. YOU CAN TEST THE SOFTNESS BY USING A SPOON TO MASH FEW PIECES OF BEANS.

4. Remove from fire when it is very soft and the water is almost dry. this way, you will not end up with a dry beans. Beans can be very tricky, as they starts burning even before getting dry.

FOR THE SAUCE.

1. Coarsely chop your tomatoes and peppers.If you are using an electric blender, use the CHOP button or number One (for those that uses numbers). Also chop the onions with a knife a set it aside.

2. In a pot, pour in the palm oil and heat it up at medium heat till golden (almost smoking point). Add the chop onions and allow to it to fry, when it starts getting translucent, add the chopped tomatoes and peppers and fry. Stirring is the key to a good sauce.

3. After 5 minutes, add the seasoning cubes, crayfish and salt. keeping stirring every 2 to 3 minutes interval.

5. After 5 minutes you notice the sauce is turning dark brown in colour. it is good thing, just keep stir and wait. We need it to be dark in colour. So often times, fetch the sauce with a spoon to see the colour. This is because inside the the colour can be deceiving.

6. After obtaining your dark brown consistency, remove from fire. Be careful not to allow it burn.

Serve the sauce on top of the cooked beans and enjoy the sweet memory that Ewa Agoyin as to offer.