Ewa Agoyin and Agoyin Sauce(A little twist, a little coconut)
Prep time: 
Cook time: 
Total time: 
Serves: 6
for beans
  • 2 cups of beans(honey or black eye peas)
  • 1 can or 400ml coconut milk(optional)
  • salt
for sauce
  • 2 small bell peppers
  • 1 large onion(thinly sliced)
  • 12 fingers dried chili peppers(shombo)
  • 1 cup palm oil
  • 1 inch ginger(grated)
  • 2tbsps crayfish powder
  • 1tbsp cooked beans
  • bouillon
  • salt to taste
for beans
  1. Pour the beans into a pot and pour in some water jus above to the beans and bring to a rolling boil. Pour the beans into a sieve and rinse with some water. Pour in enough water to cook the beans(do not add any salt)... cook until the beans is almost soft,(always top up with water if the beans is not cooked through) add the coconut milk if using and cook with the beans, making sure to stir and mash with a ladle as you cook it. After the beans is soft and mashed, season with salt and set aside to pair with the sauce.
for agoyin sauce
  1. blend the bell pepper and chili peppers. Pour through a fine mesh sieve. Heat up the oil then add the onion and fry until dark but not burnt. Add the rest of the ingredients and stir occasionally to keep it from burning. Once the sauce darkens and the oil floats to the top, add a tbsp. of the cooked mashed beans into sauce and stir. Pair with the mashed beans and some fried yam or plantains
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2016/10/ewa-agoyin/