Thursday, 13 June 2013

The Infamous Ewa Agoyin


  


Hi guys,

I  have been off for a couple of months now due to uni workload.
However, as I promised, I will now be posting up some recipes

I've received lots of requests for this recipe and I do hope you will find it helpful.

Those who have lived or lives in Lagos or other parts of Nigeria will undoubtedly know about this certain meal. Originally from Cotonou, but us Nigerians have certainly masterminded the recipe and made it ours.

It is simply a meal of soft cooked beans and rich palm oil stew.

I will be presenting two end results of this recipe; one with a lot of palm oil, and the other with minimal use of palm oil. Each results depends on your preference.

     Ingredients: 

4 cups of beans
11 scotch bonnets (ata rodo)
3 bulbs of onions
2 tablespoons of crushed chilli peppers
250ml of palm oil
2 tablespoons of blended crayfish
Salt
2 Knorr Chicken Cubes


























































Instructions

Cooking the Beans: 
  1. Wash the beans with warm water
  2. Add the beans to boiling hot water; add salt to taste
  3. Place on low heat and cook for 1 hr 30 mins (I know its a long time, but its worth it)
  4. A quicker option is using a pressure pot; taking 45 mins approx
  5. Until beans is soft. 
  6. Some mash the beans, but it is not needed if the beans is cooked on low heat.
  7. But if need be, mash the beans with a spatula.
The Stew:
  1. Chop 1 bulb of onion; and pour palm oil into a pot
  2. Place the pot on low heat and bleach for 10 mins 
  3. Cover the pot and after 10 mins, take the pot outside the kitchen before opening it (this helps prevent smoke which is a result of bleaching the palm oil)
  4. Once bleached, the palm oil should look more of an olive colour 
  5. Bring the pot back on the stove and add the chopped onions
  6. Let this fry for about 10-12 mins, the onions should caramelise and be brown in colour. NOT BURNT!
  7. Add the blended crayfish, and a cube of Knorr
  8. Add the blended pepper mixture 
  9. Add the remaining stock cubes and salt to taste
  10. Let this fry on low heat for about 30 minutes, until the sauce turns brown; NOT BURNT!
PS: This stew absorbs alot of oil, but according to your own preference, you can reduce the amount of oil used. 










Serve and Enjoy!!

This stew recipe serves up to 8-10 people

And I do hope this helps!!!





3 comments:

Unknown said...

Hmmm TL u making me miss 9ja, that's a great meal though.

Anonymous said...

make sense

Tee said...

Tolu of Life. Well done!!!

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