Ewa agoyin (mashed beans) with ewa agoyin sauce
Chef Lola's Kitchen · ♥ 950 likes · 62.9K views · 5 min video
Read about black-eyed peas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb black-eyed peas
- ¾ cup dried red chili pepper
- 1 cup oil
- 2 tsp crayfish
Pick the dirt out of the beans, rinse thoroughly and drain.
- 6 cup water
Cover the beans with about six cups of water and cook covered two to two and a half hours, checking and adding water if needed; these took 2 hours 15 minutes.
Cooking the beans soft
- salt
With a little water still in the pot, add salt to taste and mash the beans; they absorb the water and dry further as they cool.
- 2 whole dried red bell peppers
Soak the dried bell peppers and chili peppers in water overnight.
- 1 whole onion
- 1 tsp diced ginger
- ¼ cup water
Blend the rehydrated peppers, onion and ginger with about a quarter cup of water.
Fry onion in the oil on medium heat, stirring occasionally, until well browned but not burnt, 10 to 15 minutes.
Browning onion in oil
Add the blended pepper, stir, cover and cook on medium 10 to 15 minutes, stirring at intervals so it does not burn.
- stock cube
- black pepper
Add the stock cube, crayfish, black pepper and salt to taste; mix and cook about five minutes more, until the sauce turns from bright red to dark red.