On the streets of Lagos, Ewa Aganyin and Agege bread is known as the breakfast of champions.
Ewa Aganyin has Beninoise/Togolese roots, it’s a beans pottage meal whose star really is the Aganyin Sauce!
The beans usually cooked to a very soft mush, sometimes mashed to a grainy paste. I prefer Honey beans (Ewa Oloyin) because it is naturally sweet, commercial hawkers have been known to add a bit of sugar for a little sweetness.
This post is about Aganyin Sauce! A real star
- 1 1/2 cups sun dried Tatashe (Capsicum / Paprika)
- 1 cup Sun dried red jalapeño/cayenne peppers (Bawa / Sombo)
- 10 pieces of fresh bawa (red jalapeno/ cayenne peppers)
- 2 or 3 medium sized onions
- 2 tbsp Ground Crayfish (for added flavour you can blend your crayfish with some dried smoked bonga fish)
- Salt to taste
- 2 Seasoning cubes
- 1 1/2 cups palm oil
- Soak your dried peppers in hot water for about 30 mins to rehydrate and get rid of dirt.
- Chop one of the onions. Now blend the soaked peppers with fresh pepper.
- Bleach palm oil -you do this by heating the palm oil past smoke point, please be sure to leave the lid on when you do this so as not to hurt yourself as well as trap most of the smoke in the pot- Turn off the heat and allow the palm oil to cool a bit.
- Once it is slightly cooled, turn the heat back on and pour the chopped Onions.
- Allow the onions to fry slightly before pouring in the blended pepper.
- Now add ground crayfish, salt and seasoning cubes.
- On medium heat fry till the pepper till the water has reduced completely and you hear a slight sizzle. Keep stirring so it doesn’t burn and the pepper cooks evenly.