|Agonyin Beans plus sauce served with roasted Plantain|
*(Ewa Agonyin used to be known as a
Nigerians from other parts of the country too).* I got corrected o. Ewa Agonyin Sauce is not Yoruba, it is from Ghanaians or Togolese. Thank you Lamide for the correction. Una no vex abeg!
Just today we asked for who can teach us how to cook Ewa Agonyin, and VOILA, it's here.
Lahmow had other plans for dinner, but had to change her mind and plans to accommodate our request. What can we say to her? God bless you o!
I have to cook this as soon as possible!
Lamide is the Blogger at Lahmow's Passion
|dry pepper for Ewa Agonyin|
*Dry pepper(the long one used in chasing weevils away from *beans)
*a full bottle of palm oil
1. First you soak the dry tatase and pepper overnight or better still use hot water to soak if you are in a hurry.Blend together after soft, but don't smooth blend
2. pour little palm oil in a pot and when heated add your chopped onions,knorr chicken cubes and salt(you fry the onions,knorr and salt)then add your pepper and leave on fire.
3. Bear in mind this pepper absorbs oil hence the full bottle of oil. You don't pour all the oil at once.you keep adding gradually cos it will keep absorbing at the same time it will be burning but keep scraping the bottom of the pot. it takes about an hour to fry.
4.onions will completely disappear if properly fried and the reddish pepper will turn brownish. you cook your beans until its extra soft.there you have your Agonyin sauce and beans.
Agonyin beans + sauce served with roasted plantain.
|cook beans soft|
|blended pepper and tatashe|
|fry ingredients and onion until onion disappears|
|onion, salt and blended pepper|
|fry agonyin sauce with palm oil|
|agonyin sauce with beans|
|Ewa Agonyin with roast plantain|
Cooked this evening, atill hot band sizzling.