Ewa Agoyin

🛒 Ingredients

• Honey Beans (Oloyin Beans) 150 g · 171 kcal
• Palm Oil 50 g · 440 kcal
• Dried Bonga Fish 25 g · 73 kcal
• Ground Crayfish 8 g · 26 kcal
• Dried Red Peppers (Scotch Bonnet/Habanero) 15 g · 5 kcal
• Onion 50 g · 20 kcal

👨‍🍳 Instructions

1. Sort and wash the honey beans thoroughly, then soak them in water overnight or for at least 4 hours to reduce cooking time and aid digestion.
2. Drain the soaked beans, place them in a pot with fresh water, and boil until very soft; remove any foam that rises, then drain and mash the beans to your desired consistency.
3. For the sauce, clean and shred the dried bonga fish, then roughly pound the dried red peppers and half of the onion in a mortar and pestle (or finely chop/blend).
4. Heat palm oil in a pot until it starts to smoke slightly; be cautious as palm oil splatters easily. Remove from heat and let it cool slightly for a minute.
5. Return the pot to medium heat, add the remaining chopped onion and the pounded pepper-onion mix; fry for about 5-7 minutes until fragrant.
6. Add the shredded dried bonga fish and ground crayfish to the sauce, stir well, and cook for another 10-15 minutes, allowing the flavors to meld. Season with salt to taste.
7. Serve the mashed Ewa (beans) hot, generously topped with the Agoyin sauce. It is traditionally enjoyed with fried plantain, yam, or Agege bread.