EWA AGANYIN

 This week is for Ewa Aganyin. Ewa Aganyin is a Yoruba food commonly eaten in Nigeria. Another way of cooking beans in a much tasteful and spicy way compared to regular stewed beans. The dish consists of beans cooked until extremely soft and then mashed. Ewa aganyin is eaten with a sauce called Aganyin sauce. The sauce is the power of the taste. Ingredients such as dried Bell peppers, onions,ginger,dried chilli's are added to form the stew.

 

INGREDIENTS

Black eyed pea.

Palm oil.

Dried Bell peppers known as Tatashe gbigbe.

Dried chilli pepper.

Onion.

Minced ginger.

Dried whole crayfish.

Smoked fish(optional)

Seasoning.

Salt.

 

PROCEDURE

Pick out dirts from the beans and wash a couple of times.

Pour the beans in a pot and cook until soft.

Use a turning stick or a wooden spoon to mash to your own preference.

 

DIRECTIONS TO MAKING THE STEW

Soak the dried chilli and Bell pepper in a hot water to soften it. Douse fresh pepper or tomatoes  as it  won't produce the original aganyjn sauce.

Blend not too smoothly the soaked pepper,onions and ginger and set aside.

Preheat the palmoil in a pan on a medium heat. Heat until the oil is very hot bit not bleached.

Add sliced  onions and let it cook for about 10 minutes till itget brown and not burnt.

Add the blended pepper,stir and let it cook for about 10 minutes.

Add Seasoning,crayfish and salt to taste.

Stir occasionally so it doesn't get burn.

Allow the pepper to fry for about 15minutes  by this time  the colour would have changed from bright red to dark red but definitely not burnt. If not so,cook for additional time.

Ewa Aganyin sauce is ready.

Serve the sauce on the beans and enjoy with a soft loaf of bread.

It can be eaten with garri, fried plantain,boiled yam.