EWA AGOYIN

Ewa Agoyin

One of the dishes my mommy used to make for us when we were kids after moving back to the States from Nigeria.

Yield: 4-6 servings

PREP IT! 

Beans

• 1 pound Oloyin beans or Black-eyed peas, dried

• 8 cups Water

• 2 tablespoons Taste Tutor Seasoning 101

• ½ tablespoon Salt

Agoyin Sauce

• ¾ cup Chili de árbol, dried

• 2 large Roasted red bell peppers

• ¼ large Yellow onion, diced small

• ¼ large Red onion, diced small

• ¼ large Yellow onion, blended

• ¼ large Red onion, blended

• 1 teaspoon Ginger

• 2 teaspoon Crayfish, ground

• 1 tablespoon Chicken bouillon powder

• 1 cube Crayfish bouillon

• 1 teaspoon Taste Tutor Seasoning 101

• ½ teaspoon Taste Tutor Pepper Soup Seasoning

• 1 cup Red palm oil

MAKE IT!

Beans

1. Sort and rinse beans thoroughly.

2. Add beans and water to a large pot and bring to a boil.

3. Reduce heat to medium-low, partially cover, and cook 60–75 minutes, stirring occasionally, until beans are very soft and beginning to break. Ewa Agoyin beans should not be firm. Soft is the goal.

4. Add Taste Tutor Seasoning 101 and salt. Stir gently and cook another 5–10 minutes.

5. Turn off heat and set aside. Do not drain. The starchy liquid is part of the dish.

Agoyin Sauce

1. Rinse dried chili de árbol and soak in hot water 15 minutes to soften.

2. Blend softened chilies, roasted red bell peppers, ¼ large yellow onion, ¼ large red onion, ginger, and crayfish until smooth. Set aside.

3. Heat palm oil in a heavy pot over medium-low heat until melted and shimmering (not smoking).

4. Add diced onions and cook 5–7 minutes, stirring often, until lightly browned and fragrant.

5. Carefully add blended pepper mixture to the oil. Stir well.

6. Add chicken bouillon powder, crayfish bouillon cube, Taste Tutor Seasoning 101, and Taste Tutor Pepper Soup Seasoning.

7. Lower heat and cook 25–35 minutes, stirring often, until oil rises to the top and the sauce darkens to a deep brick red. This step matters. Raw pepper taste = unfinished Agoyin sauce.

8. Taste and adjust salt if needed.

9. Spoon soft beans into a bowl, then flood the top with agoyin sauce. Serve with fried plantain, agege bread, or just enjoy on its own.

Tip:

Beans too firm? Add a little hot water and simmer longer. Ewa Agoyin beans should almost mash themselves. Sauce too intense? Add 1–2 tablespoons water and simmer 5 more minutes. Never rush this sauce.

Reheating Leftovers:

Beans: Reheat gently with a splash of water. Sauce: Warm slowly over low heat, stirring often. Microwave: Add a little water, cover loosely, heat 1 minute at a time.