Ewa Agoyin (Stewed Beans)

Ingredients

Serves 6

• 2 cups honey beans
• 2 cups dehydrated tatase (dried red bell peppers)
• 1/2 cup dehydrated shombo (dried chilli peppers)
• 4 scotch bonnet peppers
• 2 tablespoons crayfish powder
• 2 cups palm oil
• 1 teaspoon salt
• 3 smoked panla (dried stockfish)
• 1/2 kg beef, cooked and fried
• 3 large onions

Method

1. 1

   AGOYIN SAUCE: Soak dehydrated tatase and shombo in hot water until they swell and soften. Transfer to a blender with 1 onion and blend until smooth.

2. 2

   Heat a pot on medium heat and add the palm oil. Add sliced onion and fry, stirring continuously, until the onion turns golden.

3. 3

   Pour in the tatase blend and fry until it goes from bright red to a dark red and caramelises, stirring continuously for 15–20 minutes.

4. 4

   Add crayfish powder, salt, fried beef and deboned smoked panla. Combine well and turn off the heat.

Chef tips

• • The secret to authentic Agoyin sauce is patience — fry the pepper blend slowly until it darkens and caramelises.
• • Stir the sauce continuously once it starts to darken so it doesn't burn.
• • Dehydrated tatase and shombo give the sauce its signature deep colour and concentrated flavour.

5. 5

   BEANS: Place honey beans in a pot on medium heat and boil for 5–7 minutes. Transfer to a bowl and rinse out the water.

6. 6

   Return beans to the pot, add water and onion, and cook until the beans are very tender.

7. 7

   Add salt and, using a spatula, mix the beans until they become mushy. Set aside.

8. 8

   To serve, ladle the creamy beans into a bowl and top generously with the dark Agoyin sauce.

Ewa Agoyin (Stewed Beans): Frequently Asked Questions

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