How To Prepare Ewa Agoyin
It is another wonderful Sunday and a happy new week, also I welcome you to my blog, today is all about a creative Sunday where crafts and talents are appreciated.
If you are a Nigerian and staying in the South-western part of the country then you will know more about this delicacy I'm about to show us.
Growing up, I was that child who always ran from beans. I didn’t like the smell or the way it looked on the plate. But anytime my mother prepared it the Ewa Agoyin way, I found myself licking my fingers and asking for more. There was just something about the spicy sauce and the soft, mashed beans that made it irresistible. Now, as an adult, this recipe has become one of my favorite ways to cook and enjoy beans.
Ewa Agoyin is not just for street food lovers. It’s for anyone looking to try something flavorful, different, and rich in taste. It’s also a great way to give beans a new twist especially if you or someone in your home doesn’t enjoy the usual style. This version might surprise you.
INGREDIENTS USED
FOR THE BEANS:
3 cups of honey beans
Water
Salt to taste
Onions
FOR THE SAUCE:
Fresh pepper and tomatoes
One big onions
Palm oil
Panla fish
Ponmo (cow skin)
Seasoning cube
Salt
Step 1: Parboil and Cook the Beans
I always start by parboiling my beans for 15 minutes. Then I pour it into a sieve, rinse it under running water, and return it to the pot with clean water then add salt and onions and close to cook. This reduces the amount of fertilizer used in planting it and gives it a fresher taste. I cooked the beans until they were very soft and almost mushy, That softness is what makes Ewa Agoyin stand out.
This is just another way to cook your beans, and honestly, it can help you enjoy it even if you normally don’t.
Step 2: Preparing my Ingredients
I blend the fresh pepper and tomatoes together. You can chop it roughly or smooth, it all depends on what you want, I did mine roughly but not too much, it is neither smooth or rough.
Step 3: Make the Sauce
I heat palm oil in a pot for about one minute, with no bleaching. Then I add sliced onions and stir for another minute. After that, I add the panla fish and ponmo, letting them fry gently in the oil for a few minutes so the flavor builds.
Next, I pour in the blended pepper and tomato mix. I reduce the heat and let it fry slowly. This is the part that takes patience. I keep stirring until the oil begins to float and the sauce thickens well. I then add a seasoning cube and salt to taste and everything blends.
Step 4: Serve and Enjoy
Once the beans are soft, I mash them slightly with a spoon. Then I pour that peppery, flavorful sauce over it. Bread or fried plantain on the side takes it to the next level. Ewa Agoyin might just be the recipe that makes you fall in love with beans all over again.
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