Ewa agonyin

For someone who hated eating beans when growing up, this is one method of cooking beans that makes me eat beans at all. I hated eating beans when I was young so much that I would rather go hungry than put beans in my mouth..lol. Then came a day 7years ago when my mum’s friend Mrs Phillips persuaded me to try Ewa agonyin.Verdict? I now cook and eat this delicacy once in a while…Yes. Ewa agonyin did it for me! 😄

What makes Ewa agonyin is the special sauce the beans is served with. So let me take you through the whole process of achieving this.

Ewa agonyin

INGREDIENTS

2 cups brown beans or white black eyed beans

1 medium size red onion

1 brown onion (chopped)

maggi cube (or any stock cube of your choice)

4 tablespoon grounded dry pepper (mixture of dry bell pepper and habanero)

2 fresh tomatoes

1 cup of palmoil

salt

DIRECTIONS

*Wash the beans thoroughly, add water, salt and cook in a pressure pot. If you do not have a pressure cooker, you can cook in normal pot but you have to cook it for a long time as the beans needs to be cooked till it’s very soft.

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*When the beans is very soft, mash it well with wooden or cooking spoon to form a paste. This should not be watery.

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That’s your beans done. Now set the beans aside and proceed to make the sauce.

*Blend together the dry pepper, tomatoes and the red onion.

*Set pot on the cooker, add palm oil and let it heat for about 2 minutes till it changes colour to brown. Remember this sauce requires a lot of Palmoil. Once the Palmoil has changed colour, take it off the cooker and let it cool.

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*Put the pot back on the cooker and immediately add the chopped onions. Lower the heat and let the onion fry until it caramelises. This process takes a while.. About 10minutes.

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When the onions get caramelised, go ahead and  add the blended pepper and let it fry. The longer it fries, the more the pepper changes colour.

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*Keep stirring till you achieve a dark colour then add maggi cube and salt to taste.

You have to be careful not to overfry as the sauce can quickly go from well done to being burnt!

When you’ve achieved this colour, take the sauce off the cooker.

Serve the beans and put the sauce on it. There you have it! Good old fashioned Ewa agonyin!

Ewa agonyin

*Ewa agonyin is best served with bread. You can also have it with fried plantain, garri or yam.

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14 thoughts on “Ewa agonyin

  1. Hi kemi just check ur recipe on agege bread and ewa agonyin, thanks for making it easier

  2. I hear if u use a little potash in d beans like d togo and egun girls back home u can achieve an even softer beans. Am yet to try that though. Thanks for d memories Kemi. Am so making ewa agony in next week 🙂

    1. @ Titi It’s true potash makes it softer faster but I don’t use it as I have a pressure pot that does a very good job. Mind you if you use too much potash it will give the beans a dark colour. Don’t forget to feedback when you cook it😊

  3. Thanks for this recipe, I never get the taste of the classic agonyin so I just don’t bother. Might have to give it a try using your recipe before I throw in the towel finally.

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