Tuesday, 8 August 2017

EWA AGOYIN RECIPE (BLACK EYED BEANS & BLACK CHILLI)

This dish is inspired by the famous 'Ewa Agoyin'. The dish originates from the 'Agoyin' people of Cotonou, Benin. It's also a popular dish amongst the Togolese and the Ewes of Ghana. 
As Benin borders Nigeria, Nigerians have subsequently adopted the dish as its a firm favourite. 



Traditionally the sauce is made with bleached Palm oil, however I've replaced it with Coconut oil for that 'Ndudu twist'.
 The black Chilli sauce is inspired by the Ghanaian 'Shito', hence this recipe is filled with inspiration. You can also add shrimp stock, however I omitted it from this recipe and increased the amount of shrimp powder I used. You can also use cray fish powder as a substitute for the shrimp powder. Try this recipe and thank me later 😜


 

Ingredients 
Beans
200g of black eyed beans soaked overnight 
1.5 litres of water
3 ripened peeled Plantains
300ml of Sunflower oil
Salt to taste

 

Black Chilli sauce 
150ml of melted cold pressed Organic Coconut oil
300g of shallots or Onions
30g of Ginger powder 
20g of fresh Ginger
2 cloves of Garlic 
1 tablespoonful of Aniseed
150g of Chilli flakes
250g of Shrimp powder 
1 shrimp stock(optional)
Salt to taste 

Method 
Start by rinsing your soaked beans with cold water and place it in a saucepan.
Fill the saucepan with 1.5 litres of water and place on a medium heat for an hour (until the water runs almost dry). Soaking your beans cuts the cooking time in half. The beans are ready when they're soft to touch and the water runs almost dry. 
Using a masher, roughly mash the beans to a textured mixture and set aside. 

Watch how to boil your beans on my YouTube channel,'Ndudu by Fafa' and don't forget to subscribe and share. 


Time Management 
Whilst cooking the beans, place a saucepan on a medium heat and add the Coconut oil for about a minute.

Blend the Ginger, Aniseed , Garlic and Onions into a smooth paste and add to the melted Coconut oil. Cook this gently for 5-6 minutes,continuously stirring the mixture (to prevent the bottom from catching).

Fry gently till the oil separates from the Ginger mix and you have a thick marmalade texture. Add 1 teaspoon of salt and stir till well combined. 
(Please note I use less salt, but you can increase the quantity to your preference).

Add the Chilli flakes and powdered Ginger and fry gently for  5 minutes. 
(This will allow the flavours to infuse) .

Add the powdered shrimp and mix till well combined. 

At this stage you can add the optional Shrimp cube (I omitted it from this recipe).

Fry the mixture constantly till it's dark in colour and if it requires any extra oil, just add a tablespoonful of Coconut oil. This darkening process shouldn't take no more than 12-15 minutes. Once you achieve the dark colour, take the sauce off the heat to cool down and fry your Plantain 
You can reserve any leftover black Chilli sauce in an airtight glass container.




PLANTAIN 
Peel the skin off the Plantain and cut into your preferred shape. 
Place the diced Plantain in a bowl and add salt to taste.
Place a frying pan on a medium heat and add the sunflower oil or your preferred oil. Heat the oil for 3 minutes.
Gently add the Plantain and fry for 2 minutes on each side. 

Watch how to fry ripened plantain on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share. 



To serve
Scoop a portion of your mashed cooked beans into a plate , top it up with your black Chilli sauce and fried Plantain. For a fancy dressing use any available bowl to shape your beans.




 Best to enjoy with chilled Pint of Beer or Cider and for non alcoholic drinkers enjoy with a glass of Cranberry or Pineapple juice .

Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share.
All photos and recipes are by the owner of this blog.