Follow these steps for perfect results
onion
chopped
beans
rinsed
tomatoes
ground
habanero peppers
ground
peanut oil
seasoning
salt
palm oil
Bring a pot of water to a boil.
Rinse the beans and add to the boiling water.
Chop onions and add to the beans.
Cover the pot and cook until the beans are very soft, adding more water as needed to prevent it from drying out.
Sprinkle a little salt on the soft beans.
Drain any remaining water and set the beans aside.
Grind tomatoes, peppers, and onions together.
Place another pot on the burner.
Add palm oil and then groundnut oil to the pot.
Heat the oils until they blend.
Add the ground tomato, pepper, and onion mixture to the oil.
Add seasoning and salt to taste.
Stir the mixture and fry for a few minutes.
Serve the ewa agoyin with the stew, bread, boiled yam, or fried plantain.
Expert advice for the best results
Soaking the beans overnight can reduce cooking time.
Adjust the amount of pepper to your spice preference.
The combination of palm oil and peanut oil is crucial for the authentic flavor.
Everything you need to know before you start
15 minutes
Can be made ahead of time and reheated.
Serve hot, garnished with extra stew and a drizzle of oil.
Serve with crusty bread, boiled yam, or fried plantain.
Accompany with a side of coleslaw for a refreshing contrast.
To balance the spice.
Sweet and refreshing.
Discover the story behind this recipe
Popular street food, often sold by vendors.