This post will guide you step-by-step through the process of making ewa agoyin stew, so if you’re seeking for a recipe, you’re in the right place.
2 cups dry whole chilli pepper
8-10 pieces dry shombo (cayenne pepper)
2 cameroun pepper
1-2 dried bell pepper (tatashe)
2 small onions
1 inch fresh ginger
5 cloves garlic
1/2 cup ground crayfish
3 cups palm oil
1 small onion (thinly sliced)
2 seasoning cubes
1. Rinse and soak dry whole chilli pepper, shombo, cameroun pepper, and bell pepper in water overnight or in boiling water till they get plump.
2. In a blender, place 2 small onions then add your plump dried peppers, peeled ginger and garlic, add a bit of water and blend coarsely (it shouldn’t be smooth, let the seeds still show). Set aside.
3. Heat palm oil in a large pan until very hot, add your thinly sliced onions and fry until it floats on top and starts to caramelize, turning brown.
4. Pour blended pepper mix into the pan. Add your ground crayfish, seasoning cubes and salt to taste. Stir.
5. Reduce the heat and fry until it dries stirring from time to time. You should get a black colour but not burnt sauce.
6. Taste for salt and sourness, take off the heat and serve with agonyin beans.
• The pepper needs to be fried long enough to get the dry texture and dark colour of Agoyin stew yet avoid burning. The trick for a home cook is to fry gently over low heat and stir often.
• The quantity of oil is a lot but it makes it easier to fry the pepper without burning.
• Using tomatoes or fresh peppers won’t produce the authentic ewa agoyin stew taste.