The last post was about Ewa Agonyin or mashed beans and I promised to put up the stew that goes with the mashed beans, here you have it. I’m going to show or explain to you how to fry the mashed beans stew in this recipe. The stew is being made with dry pepper and only dry peppers no tomatoes or fresh pepper. Well, if you want to recreate the stew you can but the original stew is being made with dry peppers. Let’s get to it.
- 12 Oz Dried chili pepper (or shobo or mixture)
- 1/2 Cup Palm Oil (bleached) or more
- 1 Onion (sliced or diced)
- 2 Tablespoons Ground Crayfish
- 1 Cup Dried fish (optional)
- 1 Seasoning Cube
- 1 Tablespoon Dry Ground Pepper
- Salt to taste
Pepper rehydration: Soak the dried pepper in hot water and set aside.
Place a saucepan or a pot over a low medium heat.
Pour oil into the pot (you can use more oil or less) and cover, it will take time, about 10-15 minutes or thereabouts, don't be tempted to increase the heat. While the oil is bleaching blend the dried pepper (roughly).
Add onion and crayfish.
And fry until it's brown (not burn, that's my preference) you might let it burn a little bit.
Add the blended pepper, dried ground pepper and dried fish (the fish is optional, so if you're using fish, this is the right time to add it to the pepper) and fry for about 30 minutes. The frying time would be determined by the quantity.
Let it fry for about 30-35 minutes, while frying the stew make sure you stir so it doesn't burn. Add seasoning cubes and salt. By this time the color would have changed to dark color.
Serve and Enjoy.
Note: I only used the dried pepper and spice is mild, you can mix dried bell pepper (dried tatashe) with dried pepper (shonbo). You can double the recipe if you want more quantity.
If you're using dried fish, soak it in hot water and salt to clean and make it softer before cooking in the stew.
Enjoy Ewa Agonyin by itself or eat with Agege Bread (Nigerian Agege Bread)