Ewa Agoyin Recipe
Beans and plantain garnished with chili pepper sauce.
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Ingredients
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Stewed Beans (Ewa)
Agoyin (Spicy Pepper Sauce)
Fried Plantain & Garnish
Method
Stewed Beans (Ewa)
- 1
Soak and Rinse
Place the dried beans in a bowl and cover with water by 2–3 inches. Soak for 4–8 hours or overnight. Drain and rinse thoroughly.
- 2
Cook Beans
Transfer the soaked beans to a large pot and add about 4–5 cups fresh water (enough to cover beans by 1–2 inches). Bring to a boil, then reduce to a simmer. Skim foam if needed. Simmer until beans are very soft and breaking apart, 45–60 minutes (or 25–35 minutes in a pressure cooker). Add more water if they begin to dry out—beans should be saucy.
- 3
Make Bean Base
In a skillet, heat 3 tbs vegetable oil over medium heat. Add the finely chopped onion and minced garlic and sauté until translucent and just starting to brown, 5–7 minutes. Crumble in a bouillon cube if using. Add the sautéed onions and garlic to the cooked beans, stir, then mash with a potato masher or back of a spoon to create a thick, slightly chunky porridge. Season with 1 tsp salt and 1 tsp black pepper. Keep warm on low heat while you prepare the sauce and plantain.
Agoyin (Spicy Pepper Sauce)
- 4
Blend Peppers
In a blender or food processor combine the red bell pepper, scotch bonnet (seeded if you want less heat), roughly chopped onion, 1 garlic clove, and grated ginger. Pulse to a coarse purée — do not overblend to a watery paste.
- 5
Fry the Pepper Mixture
Heat 4 tbs vegetable oil in a heavy skillet over medium heat. Add the pepper-onion purée and cook, stirring frequently, until the moisture reduces and the mixture darkens and begins to stick slightly to the pan, about 12–15 minutes. Stir in 2 tbs tomato paste, continue to cook 4–5 minutes until the paste darkens. Add smoked paprika, 1 tsp salt, and 1 tsp sugar; taste and adjust seasoning. The finished sauce should be thick, fragrant, and glossy. If too oily, spoon off excess oil (traditional agoyin often has a pronounced oil separation).
Fried Plantain & Assembly
- 6
Fry Plantains
Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering. Fry plantain slices in batches, 1–2 minutes per side, until deeply golden and caramelized. Remove to a paper towel–lined plate and lightly season with a pinch of salt.
- 7
Plate and Garnish
Spoon a generous portion of the mashed stewed beans onto each plate. Top with 1–2 tablespoons of the agoyin spicy pepper sauce per serving (or more to taste), letting some oil pool on top for authenticity. Arrange 3–4 fried plantain slices alongside. Finish with optional fresh chili flakes or a sliver of fresh chili for extra heat. Serve hot.