Nigerian Ewa Agoyin

To cook Nigerian Ewa Agoyin with black-eyed beans, start by soaking the dried shombo and bell peppers in hot water for about 6 hours. Boil 3 cups of black-eyed beans in 6-8 cups of water until very soft, which takes about 2 hours. Once tender, mash the beans and prepare the spicy pepper sauce by blending the soaked peppers with ginger and Cameroon pepper. Fry the sauce in palm oil with caramelized onions, then combine with the mashed beans before serving.

Yes, you can substitute black-eyed beans with white beans in the Ewa Agoyin recipe. The cooking process remains the same; just ensure that the beans are boiled until very soft before mashing them. This substitution will still yield a delicious dish.

To store leftover Ewa Agoyin, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to a month. When reheating, add a splash of water to maintain moisture and heat it gently on the stove or in the microwave.

While Agege bread is the traditional pairing for Ewa Agoyin, you can also serve it with other types of bread, such as Nigerian moi moi or even rice. For a complete meal, consider adding a side of fried plantains or a fresh vegetable salad to balance the flavors.

Ewa Agoyin is naturally gluten-free and vegan, making it suitable for those following a plant-based diet. However, if you have allergies to specific ingredients like palm oil or certain spices, be sure to check the components and make necessary substitutions to accommodate your dietary needs.